This weekend called for some baking – instead of having cookies lying around that I would be tempted to eat, I decided to try something a little healthier. I have been seeing a lot of muffins made with yogurt and wanted to give them a shot! After making these I definitely want to make some more. The recipe is pretty versatile so I think whatever frozen fruit you have would work with the batter.
So what makes these muffins a better option than a muffin you could just pick up at a bakery or coffee shop? Well to start take a look at the size of them. Portion size is key. A bakery muffin can be upwards of 500 calories, 40 grams of sugar and 60 grams of cholesterol! For only 117 calories you can get the taste of a muffin but with a fraction
I’m going to pull the real food card again. I know exactly what went into the recipe. I also know how to pronounce everything. This recipe on the other hand….
The oats are a source of whole grain and the honey, yogurt, and berries provide little sugar. I’ve been bringing these to work for a mid morning snack and it’s been perfect! I’ll either pair one with a hard-boiled egg, yogurt or cottage cheese for a yummy carb/protein combo.
Despite what the directions look like below, this recipe was pretty easy to make. I think the biggest issue is not over mixing. Over mixing of muffins can lead to dense muffins with tunneling. (Pay no attention to the excessive moisture on the pan.. I had some issues with my avocado oil spray.)
And the end product is cute little muffins that look like these!