Ingredients
Scale
- 1 1/2 cups of all-purpose flour
- 1/2 cup of rolled oats
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of honey or maple syrup
- 1 cup of Greek yogurt (full-fat or low-fat)
- 2 large eggs
- 1/4 cup of melted coconut oil or vegetable oil
- 1 teaspoon of vanilla extract
- 1 1/2 cups of fresh or frozen blueberries
Instructions
- Gather all ingredients and preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In another bowl, mix honey, Greek yogurt, eggs, melted coconut oil, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined.
- Gently fold in blueberries until evenly distributed.
- Spoon batter into muffin tin, about 3/4 full. Bake for 18-22 minutes or until a toothpick comes out clean. Cool slightly before serving.
Notes
- For added protein, include a scoop of protein powder in the batter.
- Use frozen blueberries without thawing to prevent coloring the muffins.
- Adjust sweetness with honey or maple syrup as desired.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Healthy, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 150 Kcal
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg