Welcome to S2:E2 of Refuel Recipes! Just to review, each month, we’re gonna focus on one key ingredient that’s both delicious and nutritious and teach you how to incorporate it into your diet in a realistic, sustainable, tasty way! 

This month: Yogurt! Of the Greek or Icelandic family! (Wait, what’s the difference?) ICYMI, This versatile gut biome-boosting food is packed with protein and probiotics — and boasts more nutritional value and less fat and sugar content than its traditional American cousin. It’s a great substitute for higher fat foods such as buttermilk, sour cream or oil. 

ICYMI, This versatile gut biome-boosting food is packed with protein and probiotics — and boasts more nutritional value and less fat and sugar content than its traditional American cousin. It’s a great substitute for higher fat foods such as buttermilk, sour cream or oil. 

Since we’ve only ~skimmed the surface~ (yogurt joooookes), take a look back at our first greek yogurt recipe for a deeper dive into the health benefits of this super substitution. This recipe features a guest appearance from last month’s star ingredient, oats, packs a pre-workout punch and is sure to please adults and littles alike!

Greek Yogurt, Oat and Chocolate Chip Muffins

Serving size: 1 muffin | Number of servings: 12

Nutrition facts per serving: Calories – 130 | Fat – 6g | Carbs – 17g | Protein – 3g

Prep time: 20m | Cook time: 16-18m

Ingredients:

• 1 cup plain greek or Icelandic yogurt
• ¼ cup milk or milk alternative
• 1 large egg
• ⅓ cup honey
• 1 cup rolled oats
• ¾ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp cinnamon
• ¼ tsp salt
• 4 tbsp butter or coconut oil, melted
• 1-2 cups chocolate chips (or blueberries)

Instructions:

1. Preheat oven to 375 degrees. Line muffin tin with liners or grease with non-stick cooking spray. Set aside.
2. In a medium bowl, whisk together the yogurt, milk, egg, vanilla, honey and melted butter/oil.
3. In a large bowl, combine the remainder of the ingredients.
4. Add the yogurt mixture into the dry ingredients and stir until just combined (don’t overmix).
5. Portion batter evenly into muffin tin.
6. Bake for 14-17 minutes until the tops spring back to touch.
7. Remove from the oven, let cool and enjoy! Store in an airtight container on the counter for a few days or freeze for later.
   1. Tip: Layering paper towels in between muffins in your airtight container will help absorb excess moisture and will help thwart sogginess.

Notes: 

• If you want to minimize the blueberries or chocolate chips sinking to the bottom while baking, instead of adding them to the batter, you can try dropping a few on top of each muffin after the batter has been portioned into the liners/muffin tin.
• Plain or unflavored Greek yogurt is ideal — flavored yogurts are often higher in sugar, and will result in a much sweeter muffin. Think: cupcakes.
• Plant-based yogurts work well, too! Just pay attention to the ingredients. Lookin’ for whole foods here, people.