Ingredients
2 cups rolled oats (divided)
1.5 cups oat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1/2 cup Greek yogurt
1/3 cup honey or maple syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
1.5 cups fresh or frozen blueberries
Instructions
Step 1: Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
Step 2: In a large bowl, whisk together the oat flour, baking powder, baking soda, cinnamon, and salt.
Step 3: In a medium bowl, beat the eggs and then whisk in the Greek yogurt, honey, coconut oil, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix.
Step 5: Gently fold in 1.5 cups of rolled oats and the blueberries.
Step 6: Divide the batter evenly among the muffin cups and sprinkle the remaining 1/2 cup of rolled oats on top for texture.
Step 7: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toss the blueberries in a little oat flour before adding to the batter to prevent them from sinking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185 kcal
- Sugar: 9g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
