Artisan Buffalo Yogurt Morning Glory Muffins
These morning glory muffins are made with rich, tangy buffalo yogurt and packed with shredded carrots, apples, raisins, and nuts. Moist, nutritious, and ideal for breakfast or meal prep, they freeze beautifully and offer superior protein and probiotic benefits.
Equipment
- Muffin Tin
- Mixing Bowls
Ingredients
Dry Ingredients
- 2 cups whole wheat flour
- 1 cup rolled oats
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
Wet Ingredients
- 1 cup plain buffalo yogurt room temperature
- 1/3 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
Morning Glory Mix-ins
- 1 cup shredded carrots finely shredded
- 1 medium apple peeled and diced
- 1/2 cup golden raisins
- 1/3 cup chopped walnuts
- 2 tbsp sunflower seeds
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together whole wheat flour, oats, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk buffalo yogurt until smooth. Add honey or maple syrup, coconut oil, eggs, and vanilla. Mix until combined.
- Combine wet and dry ingredients. Stir just until incorporated. Gently fold in carrots, apples, raisins, walnuts, and sunflower seeds.
- Let the batter rest for 5 minutes to allow oats to absorb moisture.
- Divide batter among muffin cups, filling ¾ full. Bake 18–22 minutes or until a toothpick comes out with a few moist crumbs.
Notes
Use parchment liners for easier release. Muffins can be frozen individually wrapped for up to 3 months. For variations, swap raisins for dried cranberries or add shredded coconut for texture.