I don't know about you, but I am definitely a creature of habit. I pretty much have the same set schedule every weekday, with the exception of Monday mornings (dang those 6:00 am skating lessons!). My breakfast routine rarely changes - I have an English muffin topped with honey, jam, Nutella or fruit butter. Then I have a glass of soy milk and a banana.
My baking friend Sally recently posted these skinny blueberry muffins, and I was dying to make them until I sadly realized that I had no leftover bananas or blueberries. I didn't have time to run out to the grocery store this week to buy these ingredients, but I did have Greek yogurt and frozen raspberries on hand. So, I found some oatmeal raspberry muffins that I could make instead. They seemed easy, healthy, and sounded like a fantastic addition to my boring and uninspiring breakfast routine.
This batter came together very quickly and easily, and I didn't even need to bust out my stand mixer for this one. I beat the egg white and other liquids with a whisk in a bowl and put the dry ingredients into another bowl. Then I combined the two using as few strokes as possible to prevent hard, dense muffins.
The oatmeal raspberry muffins turned out great. The tartness in the fruit was nicely balanced by the brown sugar and honey. What amazed me about these muffins was that there was no butter, eggs yolks or oil. The Greek yogurt was the ingredient that helped keep these nice and moist. All in all, I was happy with these and was super excited to have something else besides English muffins for breakfast.
The oatmeal raspberry muffins turned out great. The tartness in the fruit was nicely balanced by the brown sugar and honey. What amazed me about these muffins was that there was no butter, eggs yolks or oil. The Greek yogurt was the ingredient that helped keep these nice and moist. All in all, I was happy with these and was super excited to have something else besides English muffins for breakfast.
Oatmeal raspberry muffins
• 1 cup oatmeal
• 1 cup white whole wheat flour (can sub all-purpose)
• 1 TBSP baking powder• ⅛ tsp. salt
• ½ cup brown sugar
• ½ cup milk
• ½ cup plain Greek yogurt
• 2 egg whites
• 2 TBSP of honey
• 1 tsp vanilla
• 1 ¾ cup fresh or frozen raspberries
• 2 TBSP of honey
• 1 tsp vanilla
• 1 ¾ cup fresh or frozen raspberries
Directions
Lightly grease a standard muffin tin and preheat your oven to 400°F. Note: Do NOT use cupcake liners - the muffins will stick to them. (I used a Silicone muffin pan and did not grease it.)
In a large bowl, combine the oatmeal, flour, baking powder, salt and brown sugar. Mix well.
In a large bowl, combine the oatmeal, flour, baking powder, salt and brown sugar. Mix well.
In a separate medium bowl, whisk the egg whites for 1-2 minutes or until frothy. Continue whisking and add in the milk, Greek yogurt, honey and vanilla. Mix until well combined. Slowly add to the bowl of dry ingredients until just incorporated - do not overmix. Gently fold in raspberries.
Evenly distribute batter into prepared muffin pan and bake for 15 minutes.
Evenly distribute batter into prepared muffin pan and bake for 15 minutes.
Yield: 12 muffins
Source: Coach's Oats
I don't know about you, but I am definitely a creature of habit. I pretty much have the same set schedule every weekday, with the exception of Monday mornings (dang those 6:00 am skating lessons!). My breakfast routine rarely changes - I have an English muffin topped with honey, jam, Nutella or fruit butter. Then I have a glass of soy milk and a banana.
My baking friend Sally recently posted these skinny blueberry muffins, and I was dying to make them until I sadly realized that I had no leftover bananas or blueberries. I didn't have time to run out to the grocery store this week to buy these ingredients, but I did have Greek yogurt and frozen raspberries on hand. So, I found some oatmeal raspberry muffins that I could make instead. They seemed easy, healthy, and sounded like a fantastic addition to my boring and uninspiring breakfast routine.
This batter came together very quickly and easily, and I didn't even need to bust out my stand mixer for this one. I beat the egg white and other liquids with a whisk in a bowl and put the dry ingredients into another bowl. Then I combined the two using as few strokes as possible to prevent hard, dense muffins.
The oatmeal raspberry muffins turned out great. The tartness in the fruit was nicely balanced by the brown sugar and honey. What amazed me about these muffins was that there was no butter, eggs yolks or oil. The Greek yogurt was the ingredient that helped keep these nice and moist. All in all, I was happy with these and was super excited to have something else besides English muffins for breakfast.
The oatmeal raspberry muffins turned out great. The tartness in the fruit was nicely balanced by the brown sugar and honey. What amazed me about these muffins was that there was no butter, eggs yolks or oil. The Greek yogurt was the ingredient that helped keep these nice and moist. All in all, I was happy with these and was super excited to have something else besides English muffins for breakfast.
Oatmeal raspberry muffins
• 1 cup oatmeal
• 1 cup white whole wheat flour (can sub all-purpose)
• 1 TBSP baking powder• ⅛ tsp. salt
• ½ cup brown sugar
• ½ cup milk
• ½ cup plain Greek yogurt
• 2 egg whites
• 2 TBSP of honey
• 1 tsp vanilla
• 1 ¾ cup fresh or frozen raspberries
• 2 TBSP of honey
• 1 tsp vanilla
• 1 ¾ cup fresh or frozen raspberries
Directions
Lightly grease a standard muffin tin and preheat your oven to 400°F. Note: Do NOT use cupcake liners - the muffins will stick to them. (I used a Silicone muffin pan and did not grease it.)
In a large bowl, combine the oatmeal, flour, baking powder, salt and brown sugar. Mix well.
In a large bowl, combine the oatmeal, flour, baking powder, salt and brown sugar. Mix well.
In a separate medium bowl, whisk the egg whites for 1-2 minutes or until frothy. Continue whisking and add in the milk, Greek yogurt, honey and vanilla. Mix until well combined. Slowly add to the bowl of dry ingredients until just incorporated - do not overmix. Gently fold in raspberries.
Evenly distribute batter into prepared muffin pan and bake for 15 minutes.
Evenly distribute batter into prepared muffin pan and bake for 15 minutes.
Yield: 12 muffins
Source: Coach's Oats
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