Ingredients
Scale
- 1 ½ cups whole wheat pastry flour (or all-purpose flour)
- 1 cup rolled oats
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup plain Greek yogurt
- ½ cup pure maple syrup or honey
- 2 large eggs
- ¼ cup melted coconut oil or avocado oil
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 425°F (218°C). This high initial heat is the secret to getting those tall, bakery-style muffin tops. Line a 12-cup muffin tin with paper liners or grease them well with non-stick cooking spray. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until well combined. In a separate medium bowl, beat the eggs and then whisk in the Greek yogurt, maple syrup, melted oil, and vanilla extract until the mixture is smooth.
- Gently pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined; be careful not to overmix, as this can make the muffins tough. Gently fold in the blueberries and chocolate chips. Scoop the batter into the prepared muffin tin, filling each cup almost to the top. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. This allows them to firm up slightly so they don’t break when you remove them. Transfer the muffins to a wire rack to cool completely, or serve them while they are still warm and the chocolate chips are gooey. Enjoy them plain, or spread a little almond butter on top for extra protein.
- Cook Time: 35 minutes