I don’t think I’ve ever posted a recipe this fast here in UNLIMITED!

I recipe tested these two hours ago for our family breakfast and am already here telling you about it.

That’s how much I love these muffins!

It’s March 29th and I feel like these are the perfect recipe for spring. They are bright and light and would travel well to a spring or Easter brunch.

They are also full of protein with the addition of yogurt and eggs, and include no refined sugar.

Which makes me very, very happy when my kids are asking for seconds 😀.

Here are some tips about these Yogurt Berry Muffins:

• I used 5% plain greek yogurt in these. Do not try to substitute non-fat or flavored yogurts, as they include additives that wouldn’t work for the baking process here. I do think 2% greek yogurt would be fine!
• The recipe calls for fresh berries which I adore, but frozen can be used in a pinch. Keep in mind that frozen can add some extra moisture, so you may need to cut back slightly on the maple syrup if you do that.
• These muffins are not overly sweet. I used 1/2 banana for some sweetness and moisture (I like to do that instead of adding more maple syrup).
• I used all-purpose flour here, but you can try whole wheat flour or gluten free flour and see how it goes!
• The dough is sticky once all mixed together. You’ll want to make sure you spray your muffin cups or tins well and/or use a silicone muffin pan.
• I like to use coconut flour when I know the dough will be sticky (it soaks up moisture). Coconut flour is NOT a 1:1 replacement for regular flour, so don’t use all coconut flour. If you don’t have coconut flour, simply replace it with regular flour. Just know the mixture may be more sticky.

I planned on having these muffins with eggs on the side as a full breakfast, but we all just ate them right out of the oven standing around the counter! So I’m off to make my eggs now…and maybe have another muffin.