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