These delicious and easy muffins are one of our freezer breakfast favorites. They hare delicious and the greek yogurt increases the protein. You can definitely use coconut sugar in place of the brown sugar. I use a mix of blackberries, raspberries, and blueberries. We warm these in the microwave for about 30 seconds to thaw them. They will store in the freezer up to 3 months. I double or even triple this recipe.
|Berry Greek Yogurt Oat Muffins|
BERRY GREEK YOGURT OAT MUFFINS
Makes about 12 muffins
1 c. all-purpose flour
1 c. rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2-1 tsp ground cinnamon
1/4 tsp salt
1 c. plain Greek yogurt
1/4 c. honey
2 Tbsp brown sugar
1/4 c. unsweetened vanilla almond milk
2 tsp vanilla extract
1 c. frozen mixed berries
Preheat oven to 350 degrees. Line muffin pan with liners and lightly spray for easy release.
In a mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. In another bowl or large measuring cup, lightly beat the egg just to break it up. Mix in the yogurt, honey, sugar, almond milk, and vanilla, until well combined.
Add the wet ingredients to the dry ingredients, mixing until just combined. Add the berries and stir to incorporate. Scoop the batter evenly among the 12 muffin cups, filling about 3/4 full.
Bake for 20-22 minutes, or until the tops of the muffins are lightly golden and toothpick inserted into the center comes out clean. Cool and then freeze if desired.