Yogurt Honey Health Mini Muffins

35 mins (prep 15, cooking 20)
17 ingredients
24 servings
This recipe comes to us courtesy of the Renegade Lunch Lady Chef Ann Cooper and her book Lunch Lessons: Changing the Way We Feed our Children. The addition of yogurt not only makes these muffins moist, but helps them stay fresh in an airtight container for up to three days and still taste wonderful. If cake flour is not readily available, all-purpose flour can be substituted. The muffins will be slightly denser, but will taste just as good. (recipe found on Whole Foods website)

Categories:  quick-breads , <-60-mins , breakfast , brown-bag , finger-food , time-to-make , muffins , served-cold , kid-friendly , presentation , camping , breads , vegetarian , to-go... ,
Share on Newzsocial



Serving Size (32.44 g)
Servings 24
Amount per Serving
Calories 113.09 Calories from Fat 39.15
% Daily Value *
Total Fat 4.35g 160.78%
Saturated Fat 2.66g 319.55%
Trans Fat 0.16g %
Cholesterol 11.24mg 89.92%
Sodium 153.87mg 153.87%
Total Carbohydrate 17.07g 136.55%
Dietary Fiber 0.39 g 37.39%
Sugars 4.93 g %
Protein 1.57g 75.58%
Vitamin A 150.29IU% Vitamin C 0.05mg%
Calcium 22.21mg% Iron 1.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unsalted sunflower seeds, grated orange zest, natural


Similar Recipes