These low-cholesterol yogurt muffins are the perfect choice for breakfast. They’re soft, creamy, and filling. Pair them with some fruit for a satisfying combo.
perfect for a low-cholesterol diet:
So many people are trying to lower their cholesterol levels, and these muffins will fit right into that diet. They’re a mix between a muffin and bread which makes them wholesome and filling. The yogurt will provide you with the protein you need, and the texture is nice and soft.
Ingredients for low-cholesterol yogurt muffins:
- Egg Whites
- Maple Syrup
- Vanilla Extract
- Olive Oil
- Yogurt
- Flour
- Baking Powder
- Baking Soda
- Salt
Steps to make the muffins:
These low-cholesterol yogurt muffins are easy to make – they only use two bowls!
- Add the liquid ingredients to a bowl and mix.
- Mix the dry ingredients in a separate bowl.
- Add the liquid mixture to the dry mixture.
- If you’re using add-ins, add them in now.
- Spoon the batter into a muffin tray and bake.
great for adults & children:
This recipe will come in handy for people who don’t like yogurt. Yogurt is a great dairy product to add to your diet because of its probiotics and protein. However, some people don’t like the texture of yogurt, and some people will only eat yogurt if it has added sugars.
This recipe calls for low-fat plain Greek yogurt with no sugar. The great thing is that you can’t taste the yogurt but you’ll still get its benefits.
The muffins are sweet from the maple syrup but there are no additional added sweeteners. So basically they’re a win-win all around!
Different ADD-INS for these muffins:
We kept these muffins simple but you can add fruits, nuts, or chocolate to them. The add-ins would go in once the batter is mixed. Some ideas are:
- Blueberries
- Chocolate chips
- Chopped dates
- Chopped strawberries
- Chopped walnuts
Store LOW-CHOLESTEROL yogurt muffins for later:
Wrap each of these muffins individually in plastic wrap. This will make it easier when you’re ready to defrost them.
If you plan on having two muffins at a time, you can place them in a zip-lock bag. The night before you plan on having them, take them out of the freezer and place them in the refrigerator. This will give them enough time to defrost and be ready for breakfast!
try our other breakfast and brunch recipes:
Low-Cholesterol Yogurt Muffins
Ingredients
- 2 egg whites
- 1 cup low-fat plain Greek yogurt
- 1/3 cup maple syrup
- 1/4 cup extra virgin olive oil
- 2 teaspoons vanilla extract
- 3/4 cup white flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl mix together the yogurt, maple syrup, egg whites, oil, and vanilla.
- In a separate bowl mix together the flours, baking powder, baking soda, and salt.
- Add the liquid mixture to the dry mixture and mix until combined.
- Add any fruit or chocolate that you might be adding at this point. Mix well.
- Spray or line a muffin tray and add the batter into each muffin cup (should make 12 muffins).
- Bake for around 18 minutes or until the edges are lightly browned.