Greek Yogurt Oat Muffins
Category:
Breakfast
Preparation Time: 5 Minutes
Cook Time: 25-30 Minutes
Yield: 12 Muffins
Recipe By Chef: Paige Mountain
- Ingredients
- Directions
- Qualities
- Tips
- Nutrition
- Recipe Benefits
Ingredients
- 2 ½ cups rolled oats
- 2 raw eggs
- 1 ¼ cup whole milk yogurt, plain
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Directions
- In a mixing bowl, combine ingredients and stir until smooth.
- Preheat oven to 350°F.
- Grease a muffin mold with nonstick cooking spray or softened butter.
- Scoop mixture into each mold, dividing evenly (about 1/3 cup per muffin).
- Bake for 20-25 minutes until firm and golden brown.
- Allow to cool slightly before removing from the mold.
Qualities
- Texture: Chewy
- Scent: 3/10
- Spice Level: 0/10
Tips
- Quick or regular old fashioned rolled oats can be used, but thick cut may not work as well.
- Add fruit, chocolate chips, coconut flakes, or any other fillings.
- Delicious with peanut butter spread overtop!
- Flavored yogurt can be used in place of plain for added sweetness and flavor.
- This recipe can be stored in the refrigerator in a sealed storage bag or container, or frozen for future use.
Nutrition
Nutrition Content for 1 Muffin
- Calories: 119kcal
- Carbohydrates: 19g
- Fat: 3g
- Fiber: 2g
- Protein: 4g
- Added sugar: 6g
- Sodium: 115mg
Recipe Benefits
- Promotes Gut Health
- Anti-Nausea
- Anti-inflammatory
- Low Sodium