HEALTHY YOGURT OAT BLUEBERRY

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HEALTHY YOGURT OAT BLUEBERRY #healthyrecipeseasy #healthyrecipesdinnercleaneating #healthyrecipesdinner #healthyrecipesforpickyeaters #healthyrecipesvegetarian #HealthyRecipes #HealthyRecipes #recipehealthy #HealthyRecipes #HealthyRecipes&Tips #HealthyRecipesGroup #food #foodphotography #foodrecipes #foodpackaging #foodtumblr #FoodLovinFamily #TheFoodTasters #FoodStorageOrganizer #FoodEnvy #FoodandFancies #drinks #drinkphotography #drinkrecipes #drinkpackaging #drinkaesthetic #DrinkCraftBeer #Drinkteaandread

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Hi! I made this using Organic Whole Wheat Flour from Whole Foods. I didn’t have a muffin pan available so it turned out to be a cake. Because it was just one piece, I left it in the oven for an extra 5 minutes, keeping watch of the top turning a bit brown. Everyone in my family loved it! Delicious and will be making this again!

Recipe Apdated From:cookieandkate.com

INGREDIENTS

  •   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 cup (8 ounces) plain Greek yogurt
  •   1 cup (3.5 ounces) old-fashioned rolled oats
  •   1 large egg
  • 1/4 cup milk
  •  1/3 cup honey
  •  1 teaspoon vanilla
  •  1 to 2 cups blueberries or chocolate chips
  •  4 tablespoons butter or coconut oil, melted

INSTRUCTIONS

  1. First, Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
  2. Then, 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).


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