Ingredients
Scale
- 1 ½ cups whole wheat flour
- ½ cup rolled oats
- 1 tablespoon ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- ½ cup pure maple syrup or honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup melted coconut oil
- ¾ cup fresh blueberries
- ½ cup dark chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease them with a bit of coconut oil. In a large mixing bowl, whisk together the whole wheat flour, rolled oats, cinnamon, baking powder, baking soda, and salt. Ensure the dry ingredients are well-combined to avoid any clumps of leavening agents.
- In a separate medium bowl, whisk the eggs until lightly beaten. Stir in the Greek yogurt, maple syrup, melted coconut oil, and vanilla extract. Mix until the texture is smooth. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together. Stop mixing as soon as the flour streaks disappear to keep the muffins light and airy. Gently fold in the fresh blueberries and dark chocolate chips.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Place the tin in the center rack of the oven and bake for 18 to 22 minutes. Test for doneness by inserting a toothpick into the center; it should come out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve them warm for the ultimate homemade bakery experience.
- Cook Time: 35 minutes