Blueberry Oatmeal Greek Yogurt Muffins

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 30 minutes

食材

1 cup + 1 tbsp all-purpose flour, divided

1 cup rolled oats

2 tsp baking powder

1/4 tsp salt

2 large eggs, lightly beaten

1 cup plain Greek yogurt

1/3 cup honey

1/4 cup milk

2 tsp vanilla extract

1 cup blueberries, frozen or fresh

步驟

Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.

Combine 1 cup flour, oats, baking powder and salt in a large bowl.

In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.

Stir the wet ingredients into the dry ingredients until combined.

Toss the blueberries in the remaining flour and then carefully fold them into the batter.

Divide the batter evenly among the muffin cups, filling to the top.

Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.

Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

營養

• 每份大小: 1 g
• 卡路里: 91
• 總脂肪: 1 g
• 飽和脂肪: 0 g
• 不飽和脂肪: 1 g
• 反式脂肪: 0 g
• 膽固醇: 32 mg
• 鈉: 152 mg
• 總碳水化合物: 16 g
• 膳食纖維: 1 g
• 總糖: 10 g
• 蛋白質: 4 g