Ingredients
Scale
- 1 ½ cups whole wheat pastry flour (or all-purpose flour)
- ½ cup old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt
- ½ cup honey or pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 large lemons
- 2 tablespoons fresh lemon juice
- ¼ cup melted coconut oil or avocado oil
- 1 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 grease them lightly with cooking spray. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt. In a separate large bowl, combine the Greek yogurt, honey, eggs, vanilla, lemon zest, lemon juice, and melted oil. Whisk until the wet mixture is completely smooth and well-incorporated.
- Gently pour the dry ingredients into the wet ingredients. Use a spatula to fold the mixture together until just combined; do not overmix, or the muffins will be tough. Fold in the blueberries and chocolate chips carefully. Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and spring back when touched.
- Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Carefully remove the muffins from the tin to prevent the bottoms from getting soggy. Serve them warm for the best experience, letting the chocolate chips stay gooey. You can also drizzle a little extra honey on top or serve them with a dollop of almond butter for extra protein.
- Cook Time: 35 minutes