HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE

Easy so delicious, this healthier oat yoghourt gem has no sweetener and is jam-packed with grains nevertheless they still manage to be swish so tasty with blueberries or Chocolate Chips.

I took inspiration from a humble however delicious apple sauce gem instruction and created this healthy yoghourt oat blueberry gem that you simply saw before you.

HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE
HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE

Because, believe me, we've got replaced blueberries with Chocolate Chips over once, and that i are the last man on the face of the planet that when spoke you out of that call.

Despite the very fact that this gem is 100% whole grain (rolled wheat + whole wheat flour), they're therefore light-weight and delicate.

Do you like better to add blueberries or chocolate chips... otherwise you simply leave a healthy yoghourt oat plain gem as is, I hope you like this delicious very little muffin!

HEALTHY YOGURT OAT BLUEBERRY MUFFINS RECIPE

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:

  1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
  2. In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
  3. 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.
  4. 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).
  5. 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.
  6. 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).

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