Greek Yogurt Blueberry Muffins

• porciones: 12 servings
• tiempo activo: 15 minutes
• tiempo total: 35 minutes

Ingredientes

1 cup plain greek yogurt

¼ cup milk

⅓ cup honey (or maple syrup)

1 each egg

2 Tbsp vegetable oil

1 tsp vanilla extract

1 cup old fashioned rolled oats

¾ cup all-purpose flour

1 tsp baking powder

1 tsp cinnamon

½ tsp baking soda

¼ tsp salt

1 cup fresh blueberries (or frozen)

Instrucciones

Baking Instructions

Preheat the oven and prepare a muffin pan with liners or a light coating of oil.

In a large bowl, whisk together the yogurt, milk, sweetener, egg, oil, and vanilla until smooth.

In a separate bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, and salt.

Combine the dry ingredients with the wet ingredients and stir until just mixed—don’t overwork the batter.

Gently fold in the blueberries.

Divide the batter evenly between the muffin cups.

Bake until golden on top and a toothpick inserted in the center comes out clean.

Let the muffins cool briefly in the pan, then transfer them to a wire rack.

Nutrición

• Tamaño de la Porción: 1 muffin
• Calorías: 110 kcal
• Grasa Total: 1 g
• Grasa Saturada: 0.3 g
• Grasa No Saturada: 0.6 g
• Grasa Trans: 0.003 g
• Colesterol: 15 mg
• Sodio: 144 mg
• Carbohidratos Totales: 21 g
• Fibra Dietética: 1 g
• Azúcares Totales: 10 g
• Proteína: 4 g