Ingredients
1 1/2 cups oat flour (blend rolled oats)
1 cup all-purpose flour
1/2 cup rolled oats
1 tbsp baking powder
1/4 cup honey
1/2 cup Greek yogurt (unsalted)
1 large egg
1 tbsp lemon zest
1 1/2 tsp lemon juice
1 cup fresh blueberries
1/4 cup melted coconut oil (or unsalted vegetable oil)
Optional: pinch of sea salt
Instructions
Preheat oven to 375°F (190°C) and line muffin tin with paper liners.
In a bowl, whisk together oat flour, all-purpose flour, rolled oats, baking powder, lemon zest, and sea salt.
In another bowl, mix honey, Greek yogurt, egg, lemon juice, and melted oil.
Fold wet ingredients into dry until just combined; gently stir in blueberries.
Spoon batter into prepared muffin tin (1/3 full each).
Bake 18-20 minutes until golden and a toothpick comes out clean. Cool briefly before serving.
Notes
Use fresh blueberries for best texture; frozen (unthawed) work too
Substitute 1/4 cup apple cider vinegar or juice for additional acidity in batter
Store in freezer-safe bags up to 2个月 for meal prep
- Prep Time: 15
- Cook Time: 20
- Category: Quick Chicken
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 205
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg