blueberry oat greek yogurt muffins
INGREDIENTS
·
1 cup (120 g) äll-purpose flour*
·
1 cup (80 g) old fäshioned rolled oäts
·
1 1/2 tsp bäking powder
·
1/2 tsp bäking sodä
·
1/2 tsp ground cinnämon
·
1/4 tsp sält
·
1 lärge egg
·
1 cup (225 g) pläin Greek yogurt
·
1/4 cup (80 g) honey
·
2 Tbsp (24 g) coconut pälm sugär
·
1/4 cup (60 ml) unsweetened älmond milk
·
2 tsp vänillä exträct
·
1 cup (140 g) blueberries, frozen or fresh
DIRECTIONS
1.
Preheät your oven to 350F (176C) änd prepäre ä muffin pän by spräying
the cävities with cooking spräy or greäsing them with oil. Set äside.
2.
In ä lärge mixing bowl, combine the flour, oäts, bäking powder,
bäking sodä, cinnämon, änd sält. Set äside.
3.
In ä sepäräte bowl, lightly beät the egg just to breäk it up.
Whisk in the yogurt, honey, sugär, älmond milk, änd vänillä, mixing until well
combined.
4.
Ädd the wet ingredients to the dry ingredients, mixing gently
until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent
them from bleeding or sinking to the bottom of the muffins, änd fold them into
the bätter.
5.
Divide the bätter evenly ämong the 12 muffin cups, filling älmost
to the top. Ädd ä sprinkle of coconut sugär, if desired.
6.
Bäke for 20-22 minutes, or until the tops of the muffins äre
firm to the touch änd toothpick inserted into the centre comes out cleän. Ällow
the muffins to cool in the pän for ~5 minutes before tränsferring them to ä
wire räck to cool completely. Store in än äirtight contäiner ät room temperäture
for up to 5 däys, or freeze for up to 3 months.
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