HEALTHY YOGURT OAT MUFFINS {WITH BLUEBERRIES OR CHOCOLATE CHIPS!}
YIELD: 12 MUFFINS
PREP TIME: 20 MINUTES
COOK TIME: 17 MINUTES
TOTAL TIME: 37 MINUTES
INGREDIENTS
1 cup (8 ounces) plain Greek yogurt
1/4 cup milk
1 large egg
1 teaspoon vanilla
1/3 cup honey
1 cup (3.5 ounces) old-fashioned rolled oats
3/4 cup (3.75 ounces) whole wheat flour (I use white whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon (optional)
1/4 teaspoon salt
1 to 2 cups blueberries or chocolate chips
4 tablespoons butter or coconut oil, melted
INSTRUCTIONS
Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don't overmix or the muffins might be dense).
Portion the batter evenly among the muffin cups (I use a #60 cookie scoop). Bake for 14-17 minutes until the tops spring back lightly to the touch.
Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).
NOTES
If you want to minimize the blueberries or chocolate chips sinking to the bottom while baking, instead of adding them to the batter, you can try dropping a few on top of each muffin after the batter has been portioned into the liners/muffin tin. We tend to not care about those sorts of things, though, and 99% of the time, I make the recipe as written (adding the blueberries or chocolate chips with the dry ingredients).
I haven't tried it, but if you don't have Greek yogurt, you could try subbing regular plain yogurt (just make sure it isn't too watery). I've also subbed vanilla Greek yogurt in a pinch; delicious.
