I have to say I am in love with these muffins. They are tasty, filling, and don’t make me feel like I’m going to gain ten extra pounds just by looking at them. I make them with whole wheat flour for the regular flour and unsweetened applesauce for the oil. Plus they are super easy to adapt to whatever flavors you want by changing up the yogurt. Almost too easy I know. The only bummer is they make small batches but they come together so quickly that it doesn’t seem that big of a deal to make a few at once. And just like my cheesy- garlic biscuits, I just throw them in the freezer and pull them out when I need a treat or for the hubby to take to work for breakfast. Enjoy!
Oatmeal Yogurt muffins
(adapted from recipe found on Yoplait 32oz yogurt)
Chocolate-chip with vanilla yogurt
(From l to r) Strawberry yogurt, apple and vanilla yogurt
1 cup all-purpose or whole wheat flour
1 cup old-fashioned oats
1/2 cup firmly packed brown sugar
1 /2 tsp double-acting baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup raisins, chocolate chips, blueberries, or diced apple, or anything you want to add really
1 cup vanilla or strawberry nonfat yogurt, or blueberry, peach, the possibilities are endless
1 large egg, beaten lightly
2 Tbsp canola oil, or applesauce
Preheat oven to 375 degrees F. Lightly grease 1/2 cup muffin tins or use paper liners. In bowl stir together flour, oats, brown sugar, baking powder, salt, and cinnamon (and dried fruit if you are using them). In another bowl, whisk together yogurt, egg and applesauce. Stir the yogurt mixture into the flour mixture and stir until just combined (don’t over mix or you will have tough muffins).
Divide the batter among 10 cavities and bake the muffins on the middle oven rack for 22-25 minutes or until golden brown.