Raspberry Yogurt Crumb Muffins

Breakfast is served!


Make time to have breakfast with your kids. Made with whole-wheat flour and Greek yogurt, these homemade raspberry crumb muffins are filled with fiber and protein. Kid-friendly, mother-approved, #FFACTORAPPROVED  

Ingredients (serves 12):

  • 2 cups whole wheat pastry flour
  • 2/3 cup loosely packed brown sugar
  • 1/4 cup ground flaxseed
  • 1 1/2 tsps baking soda
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 large egg, lightly beaten
  • 3/4 cup plain nonfat Greek yogurt 
  • 2/3 cup low-fat milk (1%)

  • 5 Tbsp unsalted butter, melted & cooled
  • 2 teaspoons vanilla extract
  • 1 cup raspberries

Crumb Topping:

  • 1/4 cup whole wheat pastry flour
  • 1/4 cup loosely packed brown sugar
  • 1/2 tsp cinnamon
  • 3 Tbsp unsalted butter (room temperature)


  1. Preheat oven to 350°F. Line a muffin tin with liners.
  2. In a large bowl, whisk together the flour, sugar, flaxseed, baking soda, powder, cinnamon, and salt.
  3. In a separate bowl, whisk together the egg, yogurt, milk, butter, and vanilla extract. Add the wet ingredients to the dry, stirring until just combined. Do not overmix! Use a spatula to stir in raspberries*. Set aside.
  4. 12935154_1120323218040247_2059779960_nPrepare crumb mixture – In a bowl, stir together the flour, sugar, and cinnamon. Use your fingers or a fork to add the butter to the mixture and mix until small crumbs remain.
  5. Fill the muffin tins 3/4 of the way full. Sprinkle the top of each muffin with the crumb mixture. Bake for 18-20 minutes, or until just set and golden on top. Let cool slightly before eating.


Tanya Tips

*Feel free to substitute raspberries with blueberries, or blackberries.

Recipe is considered Step 2 on the F-Factor Diet


Nutritional content per serving (1 muffin): 232 calories, 9g Fat, 31g Carb, 4g Fiber, 13g Sugar, 6g Protein