These Berry Yogurt Muffins, made with rolled oats, vanilla yogurt, fresh berries, and a touch of honey, are a delicious and healthy homemade addition to any back-to-school lunchbox.
Ingredients in these Berry Yogurt Muffins
Back-to-School is in full swing here at my house and, unlike last year, I am trying to do lunchtime a little differently this year. Last year, preparing lunch became a daily chore that ultimately resulted in me sending my kid off to school with the same three things, on rotate, every day. This year, however, things are going to be a little different around my house and I am so excited! Octavian, he’s excited, too, he just doesn’t know it yet.
So what inspired this change? Meal prepping each of his lunches for the week on Sunday. Yes, I know, more meal prep. But, meal prep does not have to be hard or time-consuming. And just because you are meal prepping one meal does not mean you have to start meal prepping all the meals for the week.
Packing a school lunch always seems to be the most challenging because I am never just packing lunch. I am also making breakfast, unloading the dishwasher, making coffee, cleaning up breakfast, trying to get my one child dressed (how do you parents with more than one do it?!), and responding to emails. Morning time at my house is a fun little song and dance that I wouldn’t trade for anything, but the lunch packing? Yeah, let’s save that for meal planning.
This week I decided to include a Homemade Berry Yogurt Muffin as part of his lunch. These muffins are easily mixed together in just 10 minutes and come packed with fiber and protein thanks to the addition of yogurt. These sweet little Berry Yogurt Muffins are also my 4-year-olds favorite, so I knew it would make him one happy boy.
All-purpose-flour
- Rolled oats
- Baking powder
- Baking soda
- Flax Seeds
- Cinnamon
- Salt
- Egg
- Dannon Light & Fit Greek Yogurt (vanilla or strawberry)
- Honey
- Brown sugar
- Milk
- Vanilla extract
- Mixed berries
- White chocolate chips (optional)
Why I love these Berry Yogurt Muffins
- They take less than 10 minutes to mix together and just 15 minutes to bake.
- They’re sweet, but not too sweet. My son is only 4-years-old. The last thing he needs is to be eating muffins packed full of sugar.
- There is no added oil or butter.
- Made with a mix of flour and rolled oats, these berry yogurt muffins have more fiber.
- They’re soft and fluffy thanks to the addition of Greek yogurt.
- Greek yogurt also helps give each of these muffins a little extra protein which is crucial for growing kiddos.
- Easily customizable.
- Make extra and freeze for later!
I have been making muffins for years and years and any muffin made with yogurt and packed full of berries remain a family favorite.
And, these berry yogurt muffins are especially easy to customize.
- The fruit. You do not have to add all three kinds of berries to these muffins. I added all three types because I literally have a child who is obsessed with berries.
- Go nuts. Ok, not seriously, but if no one in your family has nut allergies, add some nuts like walnuts or pecans.
- Top ’em off. I have a tendency to top my muffins with stuff. Lately, it’s been white chocolate chips and brown sugar. I don’t know why. I think it’s a phase or something. That said, if you like a slightly sweeter muffin this is a great way to make that happen.
RECIPE CARD
Berry Yogurt Muffins
Ingredients
For the Berry Yogurt Muffins
- 1 cup all-purpose flour
- 1 cup rolled oats
- 2 tablespoon flax seeds
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 1 cup yogurt
- ¼ cup honey
- 2 tablespoon brown sugar - packed
- ¼ cup milk
- 2 teaspoon vanilla extract
- 1 (large) cup mixed berries - fresh or frozen
Instructions
For the Berry Yogurt Muffins
- Preheat oven to 350 degrees F and line a 12-cup muffin tin with liners or grease with non-stick cooking spray. Set aside.
- In a medium bowl whisk together all the dry ingredients- flour, oats, baking soda, baking powder, cinnamon, and salt. Set aside.
- In a separate larger bowl, whisk the egg before adding the yogurt, honey, brown sugar, milk, and vanilla extract. Mix well to combine.
- Mix the dry ingredients in with the wet ingredients until just combined. In a small bowl toss the berries with 1 tablespoon of flour until the berries are just coated. Carefully fold the berries into the batter.
- Portion the batter evenly among the 12 muffin cups and sprinkle with brown sugar and white chocolate chips, if desired. Bake for approximately 14 minutes, or until a toothpick inserted in the middle comes out clean.
- Allow muffins to cool in the muffin tin for 1-2 minutes before transferring to a cooling rack to cool completely. Freeze extras in a sealed ziplock bag or store in a sealed Tupperware for 3-4 days.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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