Greek Yogurt Blueberry Chia Muffins
Blueberry packed muffins that include protein and probiotics from the Greek yogurt, and fiber from the chia seeds. Plus, no raw sugar?? Talk about a healthy muffin! Not only are these muffins healthy, they are tasty as well! Perfect for meal prepping for those busy mornings or afternoon snacks. These are great for adults and kids! As always, I love to hear your thoughts!
Description
Greek Yogurt Blueberry Chia Muffins
Greek Yogurt Blueberry Chia Muffins
- 1 cup All Purpose Flour
- 1 cup Old Fashioned Oats (Or Rolled Oats)
- 2 Eggs
- 1 cup Plain Greek Yogurt
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 1/2 cup Blueberries (Frozen or Fresh)
- 1/2 cup Pure Maple Syrup (Or ½ cup Honey)
- 1 1/2 tsp Vanilla Extract
- 1/3 cup Coconut Oil (Or Vegetable Oil)
- 2 tsp Chia Seeds
Instructions
- Preheat oven to 350. Line muffin pan with paper muffin liners. Set aside.
- Mix together flour, oats, baking powder, salt, and chia seeds in a mixing bowl. Stir well. Set aside.
- In a large mixing bowl or stand mixer, whisk the eggs, vanilla extract, oil, and syrup. Mix until smooth. Add flour mixture, and whisk until completely stirred.
- Using a spatula, stir in the blueberries.
- Spoon the batter into the muffin liners. Fill evenly in each muffin liner, almost to the top. Should make 12 muffins.
- Place in the oven at 350 for 18-22 minutes. Check with a toothpick at 18 minutes. If still wet, place back in for 1 minute. Repeat until the toothpick is dry. Once removed from the oven, let cool for 5 minutes before removing from muffin pan. Place on a cooling rack until completely cooled. Simply enjoy!
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