HEALTHY YOGURT OAT BLUEBERRY {OR CHOCOLATE CHIP!} MUFFINS

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They are fabulous!  I just made them this morning.  I was looking for a heartier, protein muffin but still wanted some sweetness and cinnamon.  Instead of blueberries and chocolate chips I used walnuts.  My husband and I love them.  Perfect amount of sweetness.  Oh and I used part plain and part vanilla yogurt.   I took advice from another reviewer and baked them at 350 for 20 minutes since my pan is dark.  Super moist but done all the way.  

Thank you for sharing this great recipe!

Recipes Apdated From:scrummylane.com

INGREDIENTS

•  3/4 cup (3.75 ounces) whole wheat flour (I use white whole wheat flour)
•  1 cup (3.5 ounces) old-fashioned rolled oats
•  1 to 2 cups blueberries or chocolate chips
•  4 tablespoons butter or coconut oil, melted
•  1/4 teaspoon cinnamon (optional)
•  1 teaspoon baking powder
•  1/2 teaspoon baking soda
• 1 cup (8 ounces) plain Greek yogurt
•  1/4 cup milk
•  1 large egg
•  1 teaspoon vanilla
•  1/3 cup honey
•  1/4 teaspoon salt

INSTRUCTIONS

1. First, Preheat the oven to 375 degrees. Line a 12-cup muffin tin with liners or grease with nonstick cooking spray. Set aside.
2. Then, In a medium bowl or liquid measuring cup, whisk together the yogurt, milk, egg, vanilla, and honey.
3. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt. Add the blueberries or chocolate chips and toss to combine.
4. Add the yogurt mixture and the melted butter or coconut oil to the dry ingredients, and stir until just combined (don't overmix or the muffins might be dense).
5. Portion the batter evenly among the muffin cups (I use a #60 cookie scoop). Bake for 14-17 minutes until the tops spring back lightly to the touch.
6. Let the muffins cool for a few minutes in the tin and then remove them to a cooling rack to cool completely. These muffins freeze very well or keep at room temperature for a few days (well-covered in a tupperware or bag).