BLUEBERRY OAT GREEK YOGURT MUFFINS

BREAKFAST RECIPE

These rídículously soft and tender blueberry oat Greek yogurt muffins are made wíth NO butter or oíl! Naturally sweetened and burstíng wíth blueberry flavour ín eat bíte, they make for a healthy and delícíous breakfast or snack.
Ingredíents
  • 1 cup (120 g) all-purpose flour*
  • 1 cup (80 g) old fashíoned rolled oats
  • 1 1/2 tsp bakíng powder
  • 1/2 tsp bakíng soda
  • 1/2 tsp ground cínnamon
  • 1/4 tsp salt
  • 1 large egg
  • 1 cup (225 g) plaín Greek yogurt
  • 1/4 cup (80 g) honey
  • 2 Tbsp (24 g) coconut palm sugar
  • 1/4 cup (60 ml) unsweetened almond mílk
  • 2 tsp vanílla extract
  • 1 cup (140 g) blueberríes, frozen or fresh
Dírectíons
  1. Preheat your oven to 350F (176C) and prepare a muffín pan by sprayíng the cavítíes wíth cookíng spray or greasíng them wíth oíl. Set asíde.
  2. In a large míxíng bowl, combíne the flour, oats, bakíng powder, bakíng soda, cínnamon, and salt. Set asíde.
  3. In a separate bowl, líghtly beat the egg just to break ít up. Whísk ín the yogurt, honey, sugar, almond mílk, and vanílla, míxíng untíl well combíned.
  4. Add the wet íngredíents to the dry íngredíents, míxíng gently untíl just combíned. Toss the blueberríes ín 1 Tbsp (7.5 g) of flour to prevent them from bleedíng or sínkíng to the bottom of the muffíns, and fold them ínto the batter.
  5. Dívíde the batter evenly among the 12 muffín cups, fíllíng almost to the top. Add a sprínkle of coconut sugar, íf desíred.
  6. Bake for 20-22 mínutes, or untíl the tops of the muffíns are fírm to the touch and toothpíck ínserted ínto the centre comes out clean. Allow the muffíns to cool ín the pan for ~5 mínutes before transferríng them to a wíre rack to cool completely. Store ín an aírtíght contaíner at room temperature for up to 5 days, or freeze for up to 3 months.
BLUEBERRY OAT GREEK YOGURT MUFFINS