Is Vanilla the boring option? Certainly not in these little light and fluffy delights. Make yourself, sorry, the kids a batch of these Vanilla muffins and see for yourself. I've added some whipped cream on top dusted with a little cinnamon for extra showiness: Put a tray of these out next time you have guests over and watch them disappear!
Course: Baking, Healthy Snacks
Cuisine: Clean Eating
Keyword: Vanilla muffins
Servings: 6Muffins
Author: Stephanie
Ingredients
Muffins
¼CupButterSalted, Melted
1CupFlourSpelt, Buckwheat or Einkorn
1tspBaking powder
¾CupCoconut sugar
3tbspGreek yogurtFull fat
2EggsWhisked
1-2tspVanilla bean paste Or extract
Topping
Heavy creamEnough for how many muffins you want it for
1tspCinnamon For in the cream and to dust them with
Instructions
Heat your oven to 190° and line a 6 hole muffin tin with muffin papers
In a large mixing bowl beat the eggs and sugar with electric beaters until the mix is light and fluffy. Add the Greek yogurt and combine
Add in the vanilla and melted butter, then mix with the beaters to combine
Add the baking powder and flour and using a wooden spoon, gently mix until all flour is combined, try not to over mix the batter
Divide between the paper cases and bake for 12-15 minutes until fully cooked and then remove from the oven and allow to fully cool
While the muffins are cooling, using your beaters whip the heavy cream until it starts to thicken. Then add 1 tsp of cinnamon if liked! Continue to beat the cream until you get the thickness you like. I like to whip it so I can pipe it!
Pipe the cream onto the muffins and dust with a little extra cinnamon