Start your day off right with one of these tasty muffins! Packed with whole grains, protein and fiber, they’ll give you long-lasting energy to get you through the day.
As a member of the Stonyfield YoGetters, I was asked to share my healthy, family-oriented New Year’s resolutions. I’ve decided to start 2015 off right by getting my family into the habit of eating a nutritious breakfast on a more regular basis. Did you know that people who eat breakfast are actually more likely to eat a healthier diet overall? Eating a well-balanced breakfast jump-starts your metabolism, gives you energy, and increases your concentration and productivity throughout the morning. It also prevents binge eating and unhealthy snacking later in the day.
A healthy breakfast should have a balance of complex carbohydrates with protein, fiber and a small amount of fat. This combination will keep you feeling full for a long time as opposed to those high carb snacks we sometimes reach for when we’re in a hurry such as bagels, pastries and sugary cereals. These high carb foods give you a quick energy boost but then leave you feeling tired and hungry soon after.
One of the most common reasons that people skip breakfast is that they don’t have enough time to cook in the morning. Well, I have the perfect solution for you! My Rise and Shine Blueberry Oatmeal Muffins are the ideal portable breakfast to grab on your way out the door in the morning. They’re packed with plenty of whole grains, protein, fiber, antioxidants, vitamins and minerals to fuel your day. These muffins freeze well so make a whole batch of them on the weekend and store them in the freezer. Then, simply pop them in the microwave in the morning or anytime you want a quick and nutritious snack.
Rise and Shine Blueberry Oatmeal Muffins
Author: The Foodie Physician
Recipe type: Breakfast
- ¾ cup all purpose flour
- ¾ cup white whole wheat flour
- 1 ½ cups quick-cooking oats*
- ½ cup wheat germ or ground flaxseed
- ¾ cup coconut sugar or light brown sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon kosher salt
- 1 large egg
- 1 cup reduced fat vanilla yogurt (I used Stonyfield Blends)
- ½ cup low fat milk
- ⅓ cup safflower or other neutral-flavored oil
- 1 ½ cups blueberries (fresh or frozen)
- Preheat oven to 375° F. Line two 12-cup muffin tins with 16 paper muffin liners.
- Mix the flours, oats, wheat germ, sugar, baking soda, baking powder, cinnamon and salt together in a large mixing bowl. Mix the egg, yogurt, milk and oil in a second bowl. Add the wet ingredients to the dry ingredients and stir until just combined (do not over mix). Gently stir the blueberries into the batter.
- Scoop the batter into the muffin cups, filling them about ¾ full (you should have 16 muffins). Bake 18-20 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes and then turn the muffins onto a rack and cool completely. Muffins can be served right away, refrigerated or frozen for later use.
* Quick-cooking oats are the same as old-fashioned oats but they are coarsely chopped so that they cook faster. If you only have old-fashioned oats, you can give them a quick whir in the food processor to make quick-cooking oats. Use about 1 ¾ cup old-fashioned oats to yield 1 ½ cups quick-cooking oats. Alternatively, you can use old-fashioned oats in this recipe but the muffins will have a chewier texture.
Serving size: One Calories: 205 Fat: 6.2g Saturated fat: 0.8g Carbohydrates: 31.6g Sodium: 266mg Fiber: 3.3g Protein: 6.2g
Disclaimer: This post was sponsored by Stonyfield. All opinions expressed are entirely my own.