whole-wheat yogurt, blueberry and ginger muffins

Looking for a muffin recipe without all the unwanted calories and unhealthy fats? These whole wheat yogurt blueberry and ginger muffins contain zero sugar and zero oil. 

They’re made with yogurt instead of oil or butter, making them low fat, but still moist and fluffy. And to provide these muffins with some healthy fiber, I’m using half whole-wheat and half all purpose flour. 

I love the addition of a little grated ginger in these muffins. It goes together well with the blueberries and give the muffins a fresh zingy note. If you don’t like ginger however (I know there are ginger haters out there), you could leave it out and opt for warm spices such as cinnamon or cardamom. I’ve made a delicious yogurt icing to go on top by mixing powdered erythritol with some yogurt. It makes these muffins extra yummy.

This recipe is also super simple to make. Just add all the ingredients to a bowl, mix, bake and drizzle with icing. That’s it! Couldn’t be easier. They are also quick to make. They can be made in under half an hour, from end to finish. Ideal for when you have unexpected guests coming over.

These whole-wheat yogurt blueberry ginger muffins make a great addition to every breakfast table or are a quick grab and go breakfast for when you’re in a rush. While they absolutely taste like dessert, they are definitely healthy enough to be eaten as breakfast or as a healthy snack during the day. That’s great news, especially for anyone who’s got a sweet tooth like I do. Enjoy these muffins any moment of the day without any guilt!

notes:

• I don’t recommend using 100% whole-wheat flour in this recipe, because the result may be too dense. If you do try it though, let me know how it went by leaving a comment.
• If you don’t have erythritol or xylitol, you could also use the same amount of maple syprup or honey combined with the liquid stevia. That would also work.

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Ingredients:

For the muffin batter:

• 150 grams whole wheat flour
• 150 grams all purpose flour
• 3 tsp baking powder
• 4 eggs
• 330 grams full fat yogurt
• 4 tbsp erythritol or xylitol
• 2 tsp liquid stevia
• 300 grams fresh blueberries + extra on top
• 1 lemon, zest
• 1 cm ginger, grated
• Pinch of sea salt

For the icing:

• 6 full tbsp of powdered erythritol
• 5 tsp full fat yogurt

Method:

1. Preheat oven to 200 c. Line a muffin tin with 12 liners.
2. Mix all the ingredients for the batter in a bowl. Don’t overmix.
3. Divide the batter into the muffin holes and bake in the oven for about 15 minutes until golden brown and done. Let the muffins cool a bit.
4. Meanwhile, make the icing by mixing the powdered erythritol with the yogurt.
5. Spoon the icing over the muffins and enjoy!