Directions
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Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners to prevent the muffins from sticking and make for easy cleanup.
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Mix the Base Ingredients: In a large bowl, combine the rolled oats, Greek yogurt, almond milk, honey or maple syrup, and protein powder if you’re using it. The mixture should be thick but smooth. Stir until you achieve a tremendous consistency that blends all the ingredients seamlessly.
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Add Leavening Agents: Sprinkle in the baking powder, baking soda, and salt. These ingredients are crucial as they will help the muffins rise and become light and fluffy. Mix this combination well into your base mixture.
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Fold in Blueberries and Vanilla: Gently fold in the blueberries and the vanilla extract. Be careful not to mash the blueberries; you want them to retain their shape for those delightful bursts of flavor in each muffin.
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Fill the Muffin Cups: Divide the batter evenly among the muffin cups. Ensure they are filled about two-thirds full to allow for rising.
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Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Keep an eye on them, and when a toothpick inserted into the center comes out clean, your muffins are ready. The delightful aroma will fill your kitchen, a truly tremendous reward for your efforts.
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Cool and Serve: Once baked, allow the muffins to cool for a few minutes before removing them from the tin. Serve them warm or at room temperature for a healthy, delicious treat.
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