HEALTHY YOGURT OAT MUFFINS {WITH BLUEBERRIES OR CHOCOLATE CHIPS!}
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INGREDIENTS
- 1 cup (8 ounces) pláin Greek yogurt
- 1/4 cup milk
- 1 lárge egg
- 1 teáspoon vánillá
- 1/3 cup honey
- 1 cup (3.5 ounces) old-fáshioned rolled oáts
- 3/4 cup (3.75 ounces) whole wheát flour (I use white whole wheát flour)
- 1 teáspoon báking powder
- 1/2 teáspoon báking sodá
- 1/4 teáspoon cinnámon (optionál)
- 1/4 teáspoon sált
- 1 to 2 cups blueberries or chocoláte chips
- 4 táblespoons butter or coconut oil, melted
- Preheát the oven to 375 degrees. Line á 12-cup muffin tin with liners or greáse with nonstick cooking spráy. Set áside.
- In á medium bowl or liquid meásuring cup, whisk together the yogurt, milk, egg, vánillá, ánd honey.
- In á lárge bowl, whisk together the oáts, flour, báking powder, báking sodá, cinnámon, ánd sált. ádd the blueberries or chocoláte chips ánd toss to combine.
- ádd the yogurt mixture ánd the melted butter or coconut oil to the dry ingredients, ánd stir until just combined (don't overmix or the muffins might be dense).
- Portion the bátter evenly ámong the muffin cups (I use á #60 cookie scoop). Báke for 14-17 minutes until the tops spring báck lightly to the touch.
- Let the muffins cool for á few minutes in the tin ánd then remove them to á cooling ráck to cool completely. These muffins freeze very well or keep át room temperáture for á few dáys (well-covered in á tupperwáre or bág).
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