These little hands will grab a hold of ANYTHING and as if it’s just the thing to do put it straight into her mouth. However, unlike the pieces of lint I missed while vacuuming, these Blueberry Greek Yogurt Muffins are a safe bet. And not only safe but good for you too! Packed with loads of protein and calcium for those growing little bones this is one snack your kids won’t mind having on repeat. And for us adults, slather one up in a little nut butter and you’ve got yourself a sweet (in the healthiest way possible of course) little snack under 100 calories!
Don’t do dairy?… NO PROBLEM!
These muffins are super versatile (as always) and you can easily sub out the whole milk and/or Greek yogurt for any non-dairy variety. However, I suggest sticking to plain/unsweetened options otherwise the flavor may vary slightly.
Blueberry Greek Yogurt Muffins
Author: The Happy Hungry Yogi
Makes: 16 muffins
Prep time: 10 minutes
Bake time: 25 minutes
- 2 eggs
- 1 c organic plain greek yogurt
- 1/3 c real maple syrup
- 1/4 c milk (can sub a dairy-free brand)
- 2 tsp vanilla extract
- 1 c gluten-free baking flour + 1 tbsp
- 1 c gluten-free old fashion oats (not quick cooking)
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 c fresh or frozen blueberries
- Preheat oven to 350F. Lightly grease a muffin pan and set aside.
- In a large bowl combine all of the wet ingredients and whisk until combined.
- Add the cup of flour, oats, baking powder and sea salt and stir until thoroughly incorporated.
- In a small bowl toss the blueberries in the flour to coat (this will prevent them from sticking to each other when you add them to the batter).
- Fold in the coated berries.
- Spoon out the mixture and fill each muffin cavity 3/4 of the way to the top.
- Bake for 25 minutes until golden and a toothpick inserted into the center comes out clean.
- Allow muffins to cool slightly before removing from the pan.
- To store, refrigerate or freeze muffins in a well sealed container.
Nutrition: (per muffin) 90 cals/2.5g fat/14g carbs/6g sugar/3g protein