Awesome Yogurt Oat Muffins {with Blueberries or Chocolate Chips!


Yogurt Oat Muffins with Blueberries or Chocolate Chips! Elegant Healthy Banana Chocolate Chip Oatmeal Muffins



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).






Base Recipe adapted from this SITE







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