These whole grain, healthy oatmeal blueberry perfect for on-the-go breakfast or just as an afternoon snack with a cup of coffee!
Loaded with whole grains, fiber, protein and juicy berries; they're sure to leave you full and satisfied to power through your morning.
January doesn't have to be the only time you reset and get back into creating and maintaining a healthy lifestyle. These muffins are a great way to start any time of the year!
I love that this recipe has oats in it. Oats offer so much good nutrition in such a small package: fiber, protein, iron, zinc, etc. There's also whole wheat flour, Greek yogurt, eggs and blueberries that are bursting with antioxidants. It doesn't get much healthier than that!
And the best part is.... you can freeze them! Make them for the week or make a double batch to freeze some for later down the road. This is especially convenient if you're pressed for time and need something easy that's ready to go for the week.
How to store and freeze muffins:
You can store these muffins in an airtight container at room temperature for 1-2 days. After that they should be put in the refrigerator or freezer to maintain freshness.
To refrigerate: place in an air tight container and store in the refrigerator for 5-6 days.
To freeze: place in an air tight container, or a Ziploc bag for up to 3 months! To thaw, simply remove the container/Ziploc bag or whatever portion you want and let them thaw at room temperature. If you're anxious to eat them, simply plop one in the microwave for about 1 minute.
Variations of this recipe:
This recipe is so easy to customize!!
If blueberries aren't your jam (no pun intended) simply swap them out for something else. You could make a strawberry muffin, raspberry, blackberry, any kind of berry!
You can make this recipe dairy free by swapping out the yogurt for dairy-free yogurt; or you can substitute with applesauce.
You can use rolled oats in this recipe instead of quick cooking. I personally prefer the texture of quick cooking, so that is what I used. Steel cut oats will not work for this recipe.
Start by preheating your oven to 350ºF. Lightly grease a muffin pan, or use muffin liners. I like to use the reusable silicon ones, but you can use the regular paper ones.
Combine the oats and hot water in a medium bowl and let it sit for 5-10 minutes so the water can soak into the oats. You can let this sit while you prepare the rest of the batter.
In a large bowl, whisk together the brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth.
Add in the baking powder, baking soda, cinnamon and salt. Whisk it together until smooth.
Add in the soaked oats and stir until they are evenly distributed.
Add in the flour and berries and stir just until they are combined. Do not over-mix!
I like to add extra blueberries on top for appearance, but that is optional.
Fill the muffin tins 2/3 of the way full and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Whole Grain Oatmeal Blueberry Muffins
Ingredients
1 cup quick oats
1 cup hot water
1 1/2 cups light brown sugar, lightly packed
3/4 cup plain Greek yogurt
1/2 cup unsweetened applesauce
1/4 cup canola oil
3 eggs
1 tablespoon vanilla extract
3 tablespoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 cups whole wheat flour
3 cups fresh or frozen blueberries
Instructions
Preheat oven to 350ºF
Lightly grease a muffin pan or line them with muffin tin liners
Combine oats in hot water in a medium bowl and let it sit for 5-10 minutes while you prepare the rest of the batter.
In a large bowl, whisk the brown sugar, yogurt, applesauce, oil, eggs and vanilla together until smooth.
Add baking powder, baking soda, cinnamon and salt. Whisk together until smooth.
Add soaked oats and stir until evenly distributed.
Add int he whole wheat flour and berries and stir until combined - Do Not Over Mix!
Fill the muffin cups 2/3 of the way full.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts
Comments