Blueberry Oat Greek Yogurt Muffins
These naturally sweetened muffins are incredibly moist and super tasty. They make for a healthy, delicious breakfast or snack.
Servings 12
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 cup rolled oats (gluten-free)
- 2 tbsp coconut sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt
Wet Ingredients
- 1 egg
- 1 cup Greek yogurt (plain, no added sugar)
- ¼ cup almond milk
- 2 tbsp maple syrup
- 2 tsp vanilla extract
Toppings
- 1 cup blueberries
- 1 tbsp chia seeds
Instructions
- Preheat oven to 175°C or 350°F and prepare a muffin tray with muffin liners. If you don't have muffin liners, just oil the muffin tray with coconut oil. Set muffin tray aside.
- In a large mixing bowl, combine the dry ingredients.
- In a separate bowl, whisk the egg slightly. Then whisk in the remaining wet ingredients, mixing until well combined.
- Slowly add the wet mixture to the dry mixture and mix gently, until just combined.
- Fold blueberries into the batter and mix very gently.
- Pour the batter into 12 muffin cups. Add a sprinkle of chia seeds, if desired.
- Bake for 20-25 minutes, or until the muffins are cooked through. To test if they're ready, insert a toothpick, if it comes out dry, they're ready. Once ready, remove from the oven and let them cool down.
Notes
If you prefer to avoid dairy, you can substitute the Greek yogurt for plain coconut yogurt.