Description
These healthy oatmeal muffins are delicious and packed with protein, perfect for a nutritious breakfast or snack.
Ingredients
Scale
- 2 cups (200g) Old Fashioned rolled oats, plus 1/2 cup and more to top
- 1 cup (240g) Greek yogurt
- 2 large eggs
- 1/4 cup (60ml) olive oil
- 1/2 cup (120ml) honey or maple syrup
- 11/2 teaspoon (5g) vanilla extract
- 11/2 teaspoon (5g) baking soda
- 11/2 teaspoon (5g) baking powder
- 1/21/2 teaspoon (2g) cinnamon
- 1/21/2 teaspoon (3g) kosher salt
Instructions
- Mix Wet Ingredients: Start by whisking together the eggs, yogurt, and honey in a bowl until everything is smooth. You will want it to feel creamy and look well-blended. This step creates a moist base that helps bind the muffin together. Be careful, over-mixing can make the muffins tough.
- Combine Dry Ingredients: In another bowl, stir the oats, baking powder, cinnamon, and a pinch of salt until they are evenly mixed. You will notice the aromas of cinnamon and oats wafting up. This ensures all the leavening happens properly. Do not skip this step as clumps can lead to uneven muffins.
- Fold the Mixtures Together: Gently fold the dry ingredients into the wet until just combined. It should look a bit lumpy, and that is okay. You do not want to overwork the batter; otherwise, your muffins could end up heavy. Remember, it is better to have a few flour streaks than to stir too much.
- Preheat & Prepare Muffin Tin: While you are folding, preheat your oven to 375 degrees F (190 degrees C) and line your muffin tin with liners or grease it lightly. You want the oven hot and ready to create that golden crust. If you skip greasing, the muffins might stick.
- Fill Muffin Cups: Scoop the muffin batter into your prepared cups, filling them about two-thirds full. This gives them room to rise without spilling over. Overfilling is a common mistake that can lead to messy muffins.
- Bake & Cool: Pop them in the oven and let them bake until they are golden and a toothpick comes out clean, about 30 minutes. Once baked, cool them for a few minutes in the tin before transferring to a rack to cool completely. Do not leave them in the tin for too long as this can make them soggy.
Notes
- Storage Tips: Refrigerate in an airtight container for up to 1 week. You can also freeze them in a sealed freezer-safe container for up to 3 months.
- Expert Tips: Use a standard size blender, preferably high speed, to ensure a smoother mixture. Allow the batter to rest for 5 minutes before baking to improve the consistency and moisture of your muffins.
- Reheating Instructions: Reheat muffins in a preheated oven at 350 degrees F (175 degrees C) for about 10 minutes or until warmed through.
- Serving Suggestions: Serve warm with peanut butter or almond butter. Pair with a fruit smoothie for a balanced breakfast. Add a sprinkle of sea salt to enhance sweetness.
- Recipe Variations: For a sweeter touch, add chocolate chips to the batter. Include chopped nuts for added crunch or incorporate grated zucchini for extra moisture.
- Ingredient Notes: Ensure you use old-fashioned rolled oats for the best results. If you need a vegan option, substitute Greek yogurt with vegan coconut yogurt and honey with maple syrup.
- Quality indicators: Your muffins should be golden brown on top and spring back when lightly pressed. If muffins turn out too dense, checking the freshness of your baking powder can make a difference. Blending the oats well can help avoid a gritty texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg