This post is sponsored by Yoplait. All opinions are my own.
Snacking has reached a whole new level in my house. My little boys can eat more than I can most days, and my girls are emotional wrecks without some sort of nourishment in the afternoon.
It can be hard to keep a variety of healthy snacks on hand for my hungry troop, but with a little planning I’ve got my family covered with these whole wheat lemon blueberry yogurt muffins.
Muffins are a power snack, but most recipes are loaded with sugar. My muffins aren’t. The Yoplait yogurt helps to add sweetness and flavor and now that their original yogurt has 25% less sugar, it is even better!
I shopped for Lemon Burst Yoplait at Walmart for my recipe and since I was doubling up the recipe to make extra snacks for the week, I bought 2 individual containers, plus other flavors for some more snacks throughout the week. I chose the Original variety, but you could also use Light, Greek, or even Gogurt® if that is what you already have in your refrigerator.
My daughter loves helping me in the kitchen and was really excited to make her favorite snack! Really, she asks me EVERYDAY for muffins.
By using a mini muffin tin, I can reduce the amount of muffins my kids eat and freeze some for later. Plus, the small ones are easier to store and take with me for snacks on the go. However, this recipe works for regular sized muffins too.
I always use frozen blueberries in my muffins because they usually hold together better than the fresh berries. I also fill my muffin cups to the top or even over fill them because these muffins don’t rise very much.
- 4 tbs softened unsalted butter
- ¼ cup honey or brown sugar
- 1 egg
- 1 tsp vanilla extract
- zest of 1 lemon
- ½ cup apple sauce
- 1 6 oz cup of Yoplait Lemon Yogurt
- juice of ½ a lemon
- 2 cups whole wheat flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup frozen blueberries
- Preheat oven to 350 degrees and prepare a mini muffin tin or regular muffin tin with muffin liners or non-stick cooking spray.
- Mix together softened butter and sugar until well combined. Add egg and vanilla extract and mix well.
- Add the lemon zest, apple sauce, yogurt, and lemon juice and mix until combined.
- Stir in flour, salt, baking soda and baking powder until just mixed in and then fold in the blueberries.
- Fill muffin cups all the way, and cook for 8-10 minutes for mini muffins or 14-16 for regular muffins or until a toothpick comes out clean. Makes 24 mini muffins or 12 regular sized muffins.
Although these aren’t very sweet, my kids eat them up like they are cake! I prefer butter on mine and sometimes like to mix it with a little lemon juice and sugar to make a lemon butter spread.
If you prefer more lemon flavor, you can always add a little lemon extract to enhance it. Don’t like lemon? Try blueberry, strawberry, or vanilla yogurt instead and just leave out the lemon juice and zest.
Now I have something healthy, exciting and easy to serve my kids at snack time. What kind of healthy snacks do you give your kids?
This is a sponsored conversation written by me on behalf of Yoplait®. The opinions and text are all mine.
