Oat Muffins
These wholesome, fiber-rich oat muffins are naturally sweetened and wonderfully moist, making them a delicious and healthy start to your morning.
Ingredients
- •1.5 cups rolled oats (150g)
- •1 cup plain Greek yogurt (240g)
- •2 large eggs
- •1/3 cup pure maple syrup or honey (80ml)
- •1 teaspoon vanilla extract
- •1 cup whole wheat flour or all-purpose flour (120g)
- •1.5 teaspoons baking powder
- •1/2 teaspoon baking soda
- •1/2 teaspoon ground cinnamon
- •1/4 teaspoon salt
- •1/2 cup fresh or frozen blueberries (75g)
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it well with cooking spray.
- 2
In a large bowl, combine the rolled oats, Greek yogurt, eggs, maple syrup, and vanilla extract, then let the mixture sit for about 10 minutes to allow the oats to soften.
- 3
In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- 4
Gently fold the dry ingredients into the wet oat mixture until just combined and no pockets of dry flour remain, being careful not to overmix.
- 5
Fold in the blueberries gently with a spatula.
- 6
Divide the batter evenly among the muffin cups, filling each nearly to the top.
- 7
Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8
Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
💡 Chef tips
- You can substitute the blueberries with chocolate chips, chopped nuts, or diced apples depending on your preference.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
- For extra texture and crunch, sprinkle a few extra rolled oats on top of each muffin before baking.
✅ How it should turn out
The finished muffins should be golden brown on top with a domed shape, smelling warmly of cinnamon and vanilla, and boasting a tender, moist crumb with bursts of juicy fruit.