Yogurt Honey Health Muffins

The addition of yogurt not only makes these muffins moist and nutritionally sound, but they will keep in an airtight container for 3 days and still taste wonderful. If cake flour is not readily available all-purpose flour can be substituted. The muffins will be slightly more dense, but will taste just as good.

Number of Servings

24 mini muffins


  • 1 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons sugar
  • 2 Tablespoons rolled oats
  • 1 Tablespoon dried cranberries, diced
  • 1 Tablespoon dried apricots, diced
  • 1 Tablespoon sunflower seeds, unsalted
  • 1 teaspoon orange zest
  • 1 Tablespoon toasted bran
  • 1 cup nonfat yogurt
  • 1 cup honey
  • 1 teaspoon vanilla extract
  • 8 Tablespoons (1 stick) butter, melted
  • 2 eggs


  1. Preheat oven to 350-degrees F and prepare a mini muffin pan.
  2. In a large mixing bowl sift together the flour, baking powder, baking soda, salt, and sugar. Add oats, dried fruit, sunflower seeds, orange zest, and bran and mix to combine.
  3. In another bowl combine the yogurt, honey, vanilla, butter, and eggs and stir until the ingredients are well-blended. Pour the yogurt mixture into the dry ingredients and stir to mix. Take care not to over mix.
  4. Fill muffin cups ⅔ with batter. Bake for approximately 20 minutes or until golden.
Nutrition Facts