These muffins.

I believe we have created them four or five times in the past two months alone. And each time, they have been devoured before the day was finished

They’re that yummy.

I took inspiration from that humble but tasty applesauce muffin recipe and created these healthful yogurt oat blueberry muffins you see before you

I created some significant changes from the still-loved applesauce oat muffin recipe:

-all processed sugar is out; honey is in

-juicy blueberries have been thrown in the batter to further up the good-for-you factor

Obviously, all that healthy mumbo jumbo talk quickly goes out the window when the blueberries are substituted with chocolate chips.

I don’t know about you, but I would much rather like a super tasty muffin with regular, average looks than dive headfirst into the most glorious looking muffin on the planet just to realize too late that it tastes just like something reminiscent of sawdust crumbs.

HEALTHY YOGURT OAT BLUEBERRY {OR CHOCOLATE CHIP!} MUFFINS

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

  • 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).