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.
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.
- 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
- 1/3 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.