Healthy Yogurt Oat Blueberry Muffin Recipe

Check out this healthy yogurt oat blueberry muffin recipe that is tasty and healthy! These are good for snacks or breakfast foods! 

Makes about 12 muffins

Prep time: 20 mins, cook time: 17 mins

Ingredients

• 1 cup (227 g) plain Greek yogurt
• ¼ cup  milk
• 1  large egg
• 1 teaspoon  vanilla
• ⅓ cup  honey
• 1 cup (100 g) old-fashioned rolled oats
• ¾ cup (107 g) whole wheat flour (I use white whole wheat flour)
• 1 teaspoon  baking powder
• ½ teaspoon  baking soda
• ¼ teaspoon  cinnamon, optional
• ¼ teaspoon  salt
• 1 cup (170 g) blueberries or chocolate chips
• ¼ cup (57 g) butter or coconut oil, melted

Instructions

• Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside. If your muffin tin is dark-coated or your oven bakes hot, bake at 350 degrees.
• In a medium bowl or liquid measuring cup, 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 or chocolate chips and toss to combine.
• Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don’t overmix).
• Portion the batter evenly among the muffin cups (I use a #60 cookie scoop). Bake for 14-17 minutes (update: may need to bake as long as 22-24 minutes for the muffins to bake through) until the tops spring back lightly to the touch and a toothpick comes out clean or with a couple moist crumbs.
• 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).

Notes: Can also try regular plain yogurt to substitue for the Greek Yogurt.

Nutrition

serving: 1 muffin, calories: 139kcal, carbohydrates: 21g, protein: 4g, fat: 5g, saturated fat: 3g, cholesterol: 25mg, sodium: 178mg, fiber: 2g, sugar: 10g