Description
Delicious and healthy muffins made with oats and Greek yogurt.
Ingredients
Scale
- 2 cups oats (blended into flour)
- 1 cup Greek yogurt (plain, non-fat)
- 1 scoop vanilla protein powder
- 1/4 cup maple syrup or honey
- 1/4 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup brown sugar (for filling)
- 2 tablespoons melted coconut oil (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- Blend rolled oats in a blender or food processor until fine and flour-like.
- In a large bowl, mix Greek yogurt, maple syrup, almond milk, eggs, and vanilla extract until smooth.
- In another bowl, combine the oat flour, protein powder, baking powder, baking soda, ground cinnamon, and salt.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until fully combined.
- In a small bowl, mix brown sugar and melted coconut oil to form a paste.
- Spoon a portion of muffin batter into each muffin cup, followed by a small amount of the filling. Top with additional batter to cover.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 10 minutes before transferring to a wire rack.
- In a small bowl, mix powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over cooled muffins.
Notes
- Store muffins in an airtight container for up to a week.
- These muffins can also be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg