Berry Yogurt Muffins Recipe
These Berry Yogurt Muffins, made with rolled oats, vanilla yogurt, fresh berries, and sweetened with a touch of honey, are a delicious and healthy homemade snack.
Servings: 12 muffins
Ingredients
For the Berry Yogurt Muffins
- 1 cup all-purpose flour
- 1 cup rolled oats
- 2 tablespoon flax seeds
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 1 cup yogurt
- ¼ cup honey
- 2 tablespoon brown sugar packed
- ¼ cup milk
- 2 teaspoon vanilla extract
- 1 (large) cup mixed berries fresh or frozen
Instructions
For the Berry Yogurt Muffins
- Preheat oven to 350 degrees F and line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
- In a medium bowl whisk together all the dry ingredients- flour, oats, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a separate larger bowl, whisk the egg before adding the yogurt, honey, brown sugar, milk, and vanilla extract. Mix well to combine.
- Mix the dry ingredients in with the wet ingredients until just combined. In a small bowl toss the berries with 1 tablespoon of flour until the berries are just coated. Carefully fold the berries into the batter.
- Portion the batter evenly among the 12 muffin cups and sprinkle with brown sugar and white chocolate chips, if desired. Bake for approximately 14 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow muffins to cool in the muffin tin for 1-2 minutes before transferring to a cooling rack to cool completely. Freeze extras in a sealed ziplock bag or store in a sealed Tupperware for 3-4 days.
Nutrition
Calories: 125kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 114mg | Potassium: 154mg | Fiber: 2g | Sugar: 9g | Vitamin A: 54IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1mg
