Healthy Yogurt Oat Muffins {with Blueberries or Chocolate Chips!}

Healthy Yogurt Oat Muffins {with Blueberries or Chocolate Chips!} puts plain Greek yogurt, milk and egg at the center of a muffin recipe and finishes in about 37 minutes, enough for 12 muffins.

• Yield 12 muffins
• Ready in 37 minutes
• Prep 20 minutes
• Cook 17 minutes

Ingredients

• 1 cup plain Greek yogurt
• 1/4 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 1/3 cup honey
• 1 cup old-fashioned rolled oats
• 3/4 cup 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 cup blueberries or chocolate chips
• 1/4 cup butter or coconut oil (melted)

Instructions

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 or chocolate chips and toss to combine.
4. 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).
5. Portion the batter evenly among the muffin cups (I use a #20 cookie scoop). Bake for 14-17 minutes (update: may need to bake as long as 22-24 minutes for the muffins to bake through) until the tops spring back lightly to the touch and a toothpick comes out clean or with a couple moist crumbs.
6. 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).

Cool the bake on a rack until the crumb sets, then slice.