Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat pastry flour)
- 1/2 cup rolled oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup pure maple syrup or honey
- 1 cup plain Greek yogurt
- 2 large eggs, room temperature
- 1/3 cup melted coconut oil or avocado oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh blueberries
- 1/2 cup dark chocolate chips
- 1 tablespoon lemon zest (optional)
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them lightly with cooking spray. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt. In a separate medium bowl, combine the maple syrup, Greek yogurt, eggs, melted oil, and vanilla extract. Whisk the wet ingredients until the mixture is smooth and completely incorporated.
- Gently fold the wet ingredients into the dry ingredients using a spatula. Stop mixing as soon as no streaks of flour remain to avoid overworking the batter. Gently toss the blueberries in a teaspoon of flour before folding them and the chocolate chips into the batter. Divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 15 to 17 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let it sit on a wire rack for 5 minutes. Carefully remove the muffins from the tin and place them directly on the wire rack to finish cooling. Serve them warm to enjoy the melted chocolate and softened berries. These muffins pair perfectly with a smear of almond butter or a hot cup of coffee for a complete healthy breakfast experience.
- Cook Time: 37 minutes