Oat Muffins
These wholesome, fiber-rich oat muffins are naturally sweetened and packed with cozy flavors, making them a nourishing treat for breakfast or snack time.
Ingredients
- •1.5 cups rolled oats (130g)
- •1 cup plain Greek yogurt (240ml)
- •0.5 cup unsweetened almond milk (120ml)
- •0.33 cup pure maple syrup (80ml)
- •2 large eggs
- •1 teaspoon vanilla extract
- •1 cup whole wheat flour (120g)
- •1.5 teaspoons baking powder
- •0.5 teaspoon baking soda
- •1 teaspoon ground cinnamon
- •0.5 teaspoon salt
- •0.5 cup fresh blueberries (75g)
Instructions
- 1
Preheat your oven to 400F (200C) and lightly grease a standard 12-cup muffin tin or line it with paper liners.
- 2
In a large bowl, combine the rolled oats, Greek yogurt, almond milk, and maple syrup, then let the mixture sit for 10 minutes to allow the oats to soften.
- 3
Whisk the eggs and vanilla extract directly into the soaked oat mixture until well incorporated.
- 4
In a separate medium bowl, whisk together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
- 5
Gently fold the dry ingredients into the wet oat mixture using a spatula just until combined, being careful not to overmix.
- 6
Fold in the fresh blueberries gently.
- 7
Divide the batter evenly among the muffin cups, filling each almost to the top.
- 8
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 9
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- You can substitute the blueberries with chopped apples, raisins, or dairy-free chocolate chips depending on your preference.
- Store these muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months for a quick grab-and-go breakfast.
✅ How it should turn out
The finished muffins should be golden brown on top with a domed shape, smelling warmly of cinnamon, and boasting a tender, moist crumb.