Recipe blog sponsored by Stonyfield Yogurt
With our family spending so much time at home over the holidays, we will be doing plenty of baking. It keeps the kids entertained, fills our house with delicious smells and our bellies with nourishment, and is a cozy activity for a blustery winter day.
For baking, one of my favorite healthy additions is whole milk or Greek yogurt. The natural acidity of yogurt helps baked goods like muffins, pancakes, and quick-breads rise for a fluffy texture even when baking with whole grains. Plain full-fat Greek yogurt is high in minerals, protein, and healthy fats—we also use it in smoothies, dips, dressings and breakfast bowls.
Stonyfield Organic is our yogurt brand of choice because they source the highest quality ingredients from small family-farms. Over the years, they’ve made a commitment to getting to know their farmers and helping them thrive. Their stringent organic certification assures consumers that the products were made without artificial sweeteners, flavors, and preservatives, and without the use of persistent chemicals like toxic pesticides, artificial hormones, and more.
Check out one of our favorite Superhero Muffin recipes below. Find more delicious yogurt-based breakfast and snack recipes in our latest cookbook, Rise & Run: Recipes, Rituals, and Runs to Fuel Your Day, now a NY Times Bestseller.
Also check out tips for Superhero Muffin substitutions.
Recipe: Spelt Blueberry Yogurt Superhero Muffins
- 1 1/2 cups spelt flour or whole-wheat flour
- 1 cup rolled oats
- 1/2 cup almond flour or almond meal
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup Stonyfield plain whole-milk or Greek yogurt
- 1 cup grated peeled apple
- 1⁄3 cup honey
- 1 1/2 cups frozen blueberries
Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners.
In a large bowl, combine the spelt flour, oats, almond flour, cinnamon, baking powder, baking soda, and salt.
In a separate bowl, whisk the eggs, melted butter, yogurt, apple, and honey. Add the wet ingredients to the dry ingredients and mix until just combined (do not over mix). Gently fold in the blueberries. The batter will be thick.
Spoon the batter into the prepared muffin cups, filling them to slightly above the brim. Bake until the muffins are golden brown on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes.
Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in the oven at 300°F for 10 minutes or microwave on low power for 30 seconds.
Recipe from RISE & RUN. Copyright © 2021 by Shalane Flanagan and Elyse Kopecky. Published by Rodale Books, and imprint of Penguin Random House, LLC.