Mornings are often such a hurried time for many of us, leaving little time for a well-balanced breakfast. These mighty muffins are packed with wholesome whole-grain oats, fresh, antioxidant-packed blueberries, and protein-rich Greek yogurt. Whip up a batch this weekend for quick, tasty breakfast (that you can eat with one hand) all week long. This recipe will make 12-16 muffins, depending on the size of your tins and how full you fill them. They’ll be about 180-220 calories each, again, depending on the size.
Here’s what you’ll need:
- Nonstick cooking spray or baking cups
- 1 c. all-purpose flour
- 1 c. whole-wheat flour
- 1 c. quick-oats
- 2/3 c. sugar
- 1 t. baking soda
- 1 t. baking powder
- ½ t. salt
- 2 large eggs
- 1 ½ c. honey or vanilla Greek yogurt
- 4 T. melted butter, cooled slightly
- 1 t. vanilla
- 1c. fresh blueberries
Start out by preheating the oven to 350.
In a large bowl, mix the eggs, yogurt, butter, and vanilla together well. In a smaller bowl, stir the flours, oats, baking soda, baking powder, and salt together with a wooden spoon, then slowly stir the dry ingredients into the wet. Next, carefully fold in the blueberries.
Spray your muffin tin, or line them with baking cups, and spoon in the batter. You can fill them pretty full as these muffins don’t rise a whole lot.
Bake them for 20-25 minutes until golden brown, and the tops feel springy when you touch them.
Allow to cool for 5-10 minutes before digging in.