Blueberry Yogurt Muffins
Give me all the muffins!! When my kids are wanting a snack, I love having some type of easy treat that can satisfy their little bellies! It is so easy for us to hand our kids whatever is in sight. As adults, we fall into the same cycle of grabbing the easiest thing in sight. Being prepared for meals will also move towards reaching your health and fitness goals and this recipe is one that will help you move in the right direction!
Serves 12 Muffins
- 1 cup (8 ounces) plain Greek yogurt
- 1/4 cup almond milk
- 1 large egg
- 1 tsp vanilla extract
- ⅓ cup raw honey
- 1 cup old-fashioned rolled oats
- 1/2 cup whole wheat
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- ¼ tsp Himalayan salt
- 2 cups of fresh (or frozen) blueberries
- 4 tablespoons of coconut oil, melted
Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. I use a silicone muffin liner and they turn out great. Set aside.
In a medium bowl, whisk together the yogurt, milk, egg, vanilla, and honey.
In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries and toss to combine.
Add the yogurt mixture and the melted coconut oil to the dry ingredients and stir until just combined.
Portion the batter evenly among the muffin cups (I use an ice cream scoop). Bake for 15 minutes until the tops spring back lightly to the touch.
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 as long as you place the muffins in well-covered Tupperware or bags.