Prep time: 15 min | Cook: 20 mins | Total: 35 mins | Servings: 12 | Yield: 1 dozen
They say eat what makes you happy. And these delightful muffins makes me very happy! It is my preferred walk around and eat treat. These Instagram worthy muffins do not have oil or butter, so you will not feel guilty if you finish the whole tray! Loaded with fresh blueberries with Greek yogurt and oats, these get-up-and-go muffins will keep you full until your next meal.
INGREDIENTS
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1 serving cooking spray
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups Greek yogurt
2 eggs
½ cup unsweetened applesauce
⅓ cup brown sugar
2 tablespoons water
1 ½ tablespoons vanilla extract
1 ¼ cups fresh blueberries
1 teaspoon all-purpose flour
HOW TO MAKE GET-UP-AND-GO MUFFINS WITH GREEK YOGURT, OATMEAL, AND BLUEBERRIES
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Grease a muffin tin with cooking spray or paper liners to line them with.
Step 3: In a medium bowl, whisk 2 cups flour, oats, baking soda, baking powder, and salt.
Step 4: In a large bowl, whisk the Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract.
Step 5: In a teaspoon of flour, toss the blueberries to ensure that they will not sink to the bottom of the muffins.
Step 6: Then, fold the flour mixture into the Greek yogurt mixture. Followed by the blueberries.
Step 7: Scoop or spoon the batter into the prepared muffin tin. Fill each cup to about 3/4 full.
Step 8: Place inside the preheated oven and bake for about 20 minutes or until the toothpick inserted in the middle of the muffin comes out clean.
TIPS:
Don’t worry about the lumps, it is all good. Just make sure to not overbake the batter.
I prefer fresh blueberries, but you can use frozen ones or try using different varieties.
Use varieties of Greek yogurt as well. If you like you can substitute milk with water.
Nutrition Facts:
Per Serving: 182.5 calories; 35.7 mg cholesterol; 270.7 mg sodium; 5.5 g protein; 31.2 g carbohydrates
Ingredients
- 1 serving cooking spray
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups Greek yogurt
- 2 eggs
- ½ cup unsweetened applesauce
- ⅓ cup brown sugar
- 2 tablespoons water
- 1 ½ tablespoons vanilla extract
- 1 ¼ cups fresh blueberries
- 1 teaspoon all-purpose flour
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: Grease a muffin tin with cooking spray or paper liners to line them with.
Step 3: In a medium bowl, whisk 2 cups flour, oats, baking soda, baking powder, and salt.
Step 4: In a large bowl, whisk the Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract.
Step 5: In a teaspoon of flour, toss the blueberries to ensure that they will not sink to the bottom of the muffins.
Step 6: Then, fold the flour mixture into the Greek yogurt mixture. Followed by the blueberries.
Step 7: Scoop or spoon the batter into the prepared muffin tin. Fill each cup to about 3/4 full.
Step 8: Place inside the preheated oven and bake for about 20 minutes or until the toothpick inserted in the middle of the muffin comes out clean.
TIPS:
Don't worry about the lumps, it is all good. Just make sure to not overbake the batter.
I prefer fresh blueberries, but you can use frozen ones or try using different varieties.
Use varieties of Greek yogurt as well. If you like you can substitute milk with water.
