I’ve never been much of a cook or a baker, but lately it’s been one of my favorite things to do when I have free time. That being said, it’s not a good idea to be making deliciously fatty foods that serve 12 people when there’s one of me… and knowing myself, I will not hold back. So I’ve found some delicious “healthier” options on Pinterest and you know what, if it helps me sleep at night so to speak, why not? Here is one of my absolute favorites, a gem I found on the lovely blog Running with Spoons. A healthier blueberry muffin, I actually prefer it to the “real” thing because it doesn’t leave you feeling sleepy and bloated. These muffins are made with oats and greek yogurt, which is probably about as healthy as a muffin will ever get!
I usually make them at home where I have access to my mom’s pantry so that I don’t have to buy all the baking necessities here in Brooklyn yet, but I will share my favorite 5 ingredient recipes soon! Ingredients below, and click the link to go to the original post for instructions. You won’t be disappointed!
- 1 cup (120 g) all-purpose flour
- 1 cup (80 g) old fashioned rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 1 cup (225 g) plain Greek yogurt
- 1/4 cup (80 g) honey
- 2 Tbsp (24 g) coconut palm sugar
- 1/4 cup (60 ml) unsweetened almond milk
- 2 tsp vanilla extract
- 1 cup (140 g) blueberries, frozen or fresh
- Preheat oven to 350 degrees farenheit.
- Mix the oats, flour, baking powder, baking soda, cinnamon, and salt.
- Mix the egg, yogurt, honey, sugar, almond milk, and vanilla.
- Combine the wet and dry ingredients.
- Roll the blueberries in a bit of flour, fold in.
- Pop into a muffin tin, bake for ~20 minutes.
These instructions are super simplified, so see the blog post for details and better pics than mine!
Money shot. These babies are best hot. Just look at the pic and tell me you don’t want to eat all 12.