1cupyogurt (I used Dannon Light & Fit Vanilla Greek Yogurt)
2tablespoonbrown sugar - packed
1(large) cupmixed berries - fresh or frozen
For the snack boxes (all optional, pick your favorites)
Hard boiled eggs
Pretzels, pita chips, crackers, etc.
Fresh fruit- berries, oranges, grapes, kiwi, pineapple, apples, etc.
Sliced veggies- broccoli, carrots, cucumber, sugar snap peas, etc.
Nuts or seeds
Yogurt or Danimals
Sliced cheese or string-cheese
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.
For the Snack Boxes (optional)
To each snack box add one muffin and any other favorite additions. I always try to include an equal balance of protein, fruit, carbohydrates, and veggies.
Nutrition facts are for one muffin. Additional ingredients added to the snack box are not accounted for.