This muffin recipe is a basic muffin recipe you can adapt three (or more) ways!! I love peanut butter & chocolate so that’s the route I went but the recipe’s are for a blueberry oatmeal and an apple crisp version as well! With a yogurt base, I used coconut oil and added ground flax so it’s even on the healthier side – bonus!! I made mini muffins so they were even cuter! Soooo making these again!!
1 cup plain yogurt (Greek for extra protein)
1/2 coconut oil, melted
1 cup brown sugar
1 tsp vanilla
1 1/2 cup flour
1/2 cup quick cook oats
1/4 cup ground flax seed
1/2 tsp baking soda
2 tsp baking powder
Peanut butter chocolate version:
Reduce the oil to 1/4 cup & add 3/4 cup smooth peanut butter!
Stir in 1 cup semi-sweet chocolate chips to the prepared batter.
Reduce flour by 1/2 cup, add an additional 1/2 cup oats and fold in 1 cup fresh or frozen blueberries at the end.
Reduce flour by 1/2 cup, add 3/4 cup granola and 1 cup diced fresh apple.
You could add any fruit, any nuts and or any kind of chocolate/peanut butter/white chocolate chips..like craisin pistachio or walnut and peach!!!
Bake in a 375 degree for 10 minutes for mini muffins or 20-25 mins for regular size muffin tins…be sure to grease or line the muffin tins so the batter doesn’t stick!