Super fluffy and bursting with blackberry and lemon.....and SUMMER flavors!
Healthy Breakfast for Summer mornings!! Freeze up to one month and makes a great prep ahead meal!
Full recipe in video below
½ cup milk of choice
¾ cup plain NF Greek yogurt
1 cup (100g) rolled oats
3 tablespoons melted light butter
2 large eggs
¼ cup honey
1 teaspoon vanilla extract
1 tablespoon lemon zest (do NOT leave this out!!)
1 cup (120g) white whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ cup blackberries, halved
Preheat oven to 375°F.
In a medium bowl, whisk together the yogurt and milk until smooth. Stir in the oats. Set aside to soak for 10-15 minutes.
Stir in the rest of the wet ingredients into the oat mixture.
In a large mixing bowl, combine all the dry ingredients. Add the wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
Gently fold in the blackberries.
Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool for 3-5 minutes before transferring to a wire rack to cool completely.
Recipe inspiration mjandhungryman.com