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BLUEBERRY OAT GREEK YOGURT MUFFINS Recipe

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This recipe for BLUEBERRY OAT GREEK YOGURT MUFFINS is from GOOD EATS AND SWEETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup all purpose flour
1 cup rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 large egg
1 cup plain greek yogurt
1/4 cup honey
2 tbsp coconut palm sugar
1/4 cup unsweetened almond milk
2 tsp vanilla extract
1 cup blueberries, fresh or frozen
Directions:
Directions:
Preheat oven to 350ºF and prepare muffin tins by spraying with cooking spray.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt.
In a large mixing bowl. Lightly beat the egg. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 tbsp flour to prevent from bleeding and fold them into the batter. Divide the batter evenly among the muffin cups, filling almost to the top.
Bake for 20 - 22 minutes, or until the tops of the muffins are firm to the touch and toothpick is inserted into centre comes out clean. Cool in pan for 5 minutes and transfer to a wire rack until completely cooled.
Number Of Servings:
Number Of Servings:
Makes 12 muffins

 

 

 

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