Healthy Field Berry Yogurt Muffins

Name: Healthy Field Berry Yogurt Muffins
Cuisine: British
Ingredients: 1 cup (227 g) plain Greek yogurt; 1 large egg; 1 teaspoon vanilla; 1/3 cup honey; 1 cup (100 g) old-fashioned rolled oats; 1/4 cup milk; 3/4 cup (107 g) whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon cinnamon, optional; 1/4 teaspoon salt; 1 cup (170 g) berries; 1/4 cup (57 g) coconut oil, melted

sjs2020 @sjs2020

Healthy Field Berry Yogurt Muffins

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Ingredients

1 cup (227 g)plain Greek yogurt
1large egg
1 teaspoonvanilla
1/3 cuphoney
1 cup (100 g)old-fashioned rolled oats
1/4 cupmilk
3/4 cup (107 g)whole wheat flour
1 teaspoonbaking powder
1/2 teaspoonbaking soda
1/4 teaspooncinnamon, optional
1/4 teaspoonsalt
1 cup (170 g)berries
1/4 cup (57 g)coconut oil, melted

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Steps

1

Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside. If your muffin tin is dark-coated or your oven bakes hot, bake at 350 degrees.
2

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 and toss to combine.
4

Add the yogurt mixture and the coconut oil to the dry ingredients, and stir until just combined (don’t overmix)
5

Portion the batter evenly among the muffin cups.
6

Bake for 20 minutes or until the tops spring back lightly to the touch and a toothpick comes out clean or with a couple moist crumbs.
Let the muffins cool for a few minutes.