It's September, which means that school is back in session. Even if you are not in school or don't have a small human that you are responsible for feeding, blender muffins are a fantastic make ahead breakfast addition or snack that will help give you some fuel on the go. With whole grains, protein, omega 3's, and fiber, these muffins are sure to make a regular appearance in your morning routine.
I typically avoid baking due to the precision, mess, and large amounts of sugar which is usually found in your run of the mill recipes, but these muffins are my kind of baking. They are blender muffins, which means that you literally throw all of the ingredients into your blender, switch it on, and pour the batter into muffin tins. Instead of cane sugar, bananas and maple syrup are used to sweeten the muffins. My favorite part of these muffins is the streusel topping, which really seals the deal. Streusel is typically made from butter and brown sugar, but this topping is made from fiber-filled oats, coconut oil, protein-loaded seeds, and maple syrup.
Aside from being high in fiber and using natural sweeteners, these muffins also contain protein from Oikos Plain Greek Nonfat Yogurt and eggs, creating a trifecta of balance - protein, healthy fat, and fiber. You can feel confident in starting your day or your little's day or treating yourself during that midday slump with these delicious and nutritious muffins.
You can say bye bye to the days where yogurt is considered only as a breakfast food. Most days, I include one yogurt every day as part of my eating repertoire. I love taking thick and creamy Oikos Plain Greek Nonfat Yogurt out of the package and into my cooking, using it to add texture and protein to my kitchen creations.
Oatmeal Flax Yogurt Muffins
makes 9 muffins
- 1 3/4 cups rolled oats
- 1/4 cup ground flax seeds
- 2 ripe bananas
- 2 eggs, ideally pasture-raised
- 1 cup Oikos Plain Greek Nonfat Yogurt
- 1/4 cup maple syrup
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 cup chopped walnuts
- 1/2 cup blueberries
- 1/4 cup coconut oil
- 1/4 cup oat flour
- 1 cup rolled oats
- 1/2 cup seeds of your choice: pumpkin, sesame, sunflower, hemp
- 2 tablespoons coconut sugar or maple crystals
- 1 teaspoon cinnamon
- 2 tablespoons maple syrup
- Preheat oven to 375 degrees. Line muffin tins with muffin-cup liners.
- Combine the rolled oats, ground flax, bananas, eggs, yogurt, maple syrup, baking soda, baking powder, vanilla extract, and cinnamon in a high speed blender. Blend until contents are smooth, about a minute.
- In a bowl mix together the streusel ingredients.
- Evenly distribute the batter into 9 to 10 muffin tins. Sprinkle each muffin with walnuts and blueberries and top with streusel.
- Bake for 20-25 minutes or until a toothpick comes out clean. Cool muffins in pan for 5 minutes, then transfer to a wire rack to cool completely. Serve toasted or at room temperature. These muffins can be stored in the fridge for up to 5 days.
I have partnered with Dannon to help promote Oikos. I have been compensated for my time commitment to review Oikos. However, my opinions are entirely my own, and I have not been paid to publish positive comments.