Blueberry Oat Greek Yogurt Muffins (Runningwithspoons.com)
These ridiculously soft and tender blueberry oat Greek yogurt muffins are made with NO butter or oil! Naturally sweetened and bursting with blueberry flavour in eat bite, they make for a healthy and delicious breakfast or snack.
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READY IN: 30mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1
- 1
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon ground cinnamon
- 1⁄4teaspoon salt
- 1large egg
- 1cup plain Greek yogurt
- 1⁄4cup honey
- 1⁄4cup unsweetened almond milk
- 2teaspoons vanilla extract
- 1
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DIRECTIONS
- Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
- In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
- Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
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