One great thing about having a best friend with a cupcake business is that she tests out and tries all sorts of recipes. Recently Laura participated in a morning event and wanted to have something other than cupcakes for sale. She decided to make breakfast cookies and these power muffins. These muffins can be made ahead of time and the frozen. Then you can just pull them out of the freezer whenever you need a muffin or 6.
- 2 cups all-purpose flour
- 1 cup oats–quick or regular oats
- 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
- 2 large eggs, lightly beaten
- 4 Tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (I added at least another 1/4 cup)
- Heat oven to 350°.
- Coat muffin tin with cooking spray or liners.
- Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
- Combine yogurt, eggs, butter, and vanilla in a second bowl.
- Fold yogurt mixture into dry mixture; stir to combine completely.
- Gently fold in blueberries.
- Spoon into muffin tins (don’t be afraid to fill them full).
- Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
Each serving (1 muffin) has approximately 24.3g of carbs and 1g of dietary fiber. Total NET CARBS= 23.3g.
215.2 Calories; 7.5g Total Fat; 5.6g Protein; 24.3g Carbohydrate; 1g Dietary Fiber; 5.1g Sugar; 47.1mg Cholesterol; 300.5mg Sodium.