On Sundays, we like to bake a little something as a treat. Of course we pretend that our baking is beneficial to our health and contains loads of nutritious goodness! These fluffy little clouds of loveliness really live up to being healthy as well!Jump to Recipe
We have a “treat cupboard” in our kitchen. Is that a thing in your house? This is where we keep all the school snacks, chocolates that occasionally find their way into the house, crisps and popcorn for movies, other little nibbles and of course, sprinkles and baking goodies.
To make it look more health conscious than it is, I also keep the stash of seeds, nuts and dried berries for our energy balls in there. I feel that it’s very well balanced!
This treat cupboard used to be up high where the boys couldn’t reach… only until they started climbing onto the kitchen counter. These days when we walk into the house, the first thing they do is scramble up to see what’s waiting to be nibbled.
Light as air with those delicious pops of blueberry and chocolate, these healthy muffins are just like a happy dance in your mouth!
Yoghurt & Oats Muffins with Blueberries & White Chocolate
- 1 cup plain Greek yogurt
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla
- 1/3 cup honey
- 1 cup rolled oats
- 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 cup blueberries
- 1 cup roughly chopped white chocolate chips
- 4 tbsp butter or coconut oil melted
Preheat the oven to 180 degrees C.
Line a 12-cup muffin tin with liners or spray with cooking spray. Set aside.
Using a medium sized mixing bowl, add in the yoghurt, milk, egg, vanilla, and honey. Whisk together,
Then in a large mixing bowl, add the dry ingredients – oats, flour, baking powder, bicarbonate of soda, cinnamon, and salt.
Add the blueberries and chocolate chips and toss to combine.
Melt the butter (or coconut oil), then add it into the yoghurt mixture.
Add the yogurt mixture to the dry ingredients, and fold in until just combined (over mixing will cause the muffins to be dense).
Spoon the mixture evenly into the muffin tin cups.
Bake for 14-17 minutes. When pressed lightly, the tops will spring back up.
Let the muffins cool for a few minutes in the tin, then remove them and place on a cooling rack to cool completely.
Store in an air-tight container for a few days or even freeze them for later!