If you’re like me, you’re in a constant state of thinking about baked goods. Muffins, cakes, cookies… I love them all. My biggest dilemma comes after I’ve already inhaled whatever baked good is in front of me and I then realized I’ve most likely just consumed my entire days worth of calories in one sitting. Also, it’s only nine in the morning. I scoured Pinterest in hopes of a recipe that was both satisfying and healthy-ish (I know, asking a lot) but I didn’t find anything to check off both boxes until I came across this recipe! Which leads me to sharing it with you. So, if you enjoy baked goods and enjoy not feeling icky the rest of the day, I gotchya covered!
Side Note: These are honestly so easy to make and all the ingredients can be substituted to fit whatever you have in your kitchen. They’re perfect for those of us who may not have the time (or the energy) to whip up a full breakfast every morning. Also, when you need that afternoon snack to hold you over, these are the perfect solution. Hope everyone enjoys as much as I do!! I found this recipe for blueberry oat muffins on Pinterest, also available at https://www.melskitchencafe.com/greek-yogurt-oat-blueberry-muffins/.
Ingredients (my version)
- 1 cup (8 oz) Greek yogurt (I used a combo of vanilla & plain, nonfat)
- 1/4 cup unsweetened vanilla almond milk
- 1 large egg
- 1 tsp vanilla
- 1/3 cup honey
- 1 cup old fashioned rolled oats
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 cups blueberries
- 4 tbsp butter (or coconut oil), melted
- Preheat oven to 375 degrees. Using a 12 count muffin tin, line or grease with non-stick spray.
- In a medium bowl, whisk together yogurt, milk, egg, vanilla & honey.
- In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon & salt. Gently fold in blueberries.
- Add the yogurt mixture & melted butter (or coconut oil) to the oat mixture. Stir until just combined, try not to over-mix!
- Equally separate mixture into muffin tins. You can add a few left over blueberries to the top if you’d like!
- Bake 14-17 minutes, until a toothpick comes out clean and they are a nice golden brown.
- Let cool & then dig in!! I kept mine stored in an air tight bag for a week and they were still good.