Rabu, 15 Mei 2019
clean and so delicious, these wholesome yogurt oat blueberry cakes have no subtle sugar and are filled with whole grains – but they still manipulate to be fluffy and so tasty (with blueberries OR chocolate chips!).
I suppose we’ve made them 4 or five times in the closing weeks on my own. And whenever, they’ve been inhaled before the day is over.
in case you’ve made the loopy famous healthful applesauce oat truffles on my blog (shared over forty six,000 times and loved with the aid of sooooo many), you’re going to love this new edition.
INGREDIENTS
- 1 cup (8 ounces) plain Greek yogurt
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup honey
- 1 cup (3.5 ounces) old-fashioned rolled oats
- 3/4 cup (3.75 ounces) whole wheat flour (I use white whole wheat flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1 to 2 cups blueberries or chocolate chips
- 4 tablespoons butter or coconut oil, melted
INSTRUCTIONS
- Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
- In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
- Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don't overmix or the muffins might be dense).
- Portion the batter evenly among the muffin cups (I use a #60 cookie scoop). Bake for 14-17 minutes until the tops spring back lightly to the touch.
- Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).