Description
Enjoy these healthy Oatmeal Greek Yogurt Muffins for a quick and nutritious breakfast.
Ingredients
Scale
- 1/2 cup white whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup old fashioned oats
- 1/3 cup unsweetened dried shredded coconut
- 1 7-ounce container plain whole milk Greek yogurt
- 1 large ripe banana mashed
- 1/4 cup raw honey
- 1/4 cup expeller-pressed canola oil
- 1 egg lightly beaten
- 1 teaspoon vanilla extract
- 1 cup diced mango fresh or frozen
Instructions
- Preheat oven to 400ºF and line a muffin tin with 12 liners.
- In a large bowl, whisk together flours, brown sugar, baking powder, and baking soda.
- Stir together the remaining ingredients, except the mango, in another bowl.
- Pour the wet mixture into the dry mixture and stir until all the flour is incorporated. Gently fold in the diced mango.
- Divide the batter into the muffin cups. Bake for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins in the tins for 5 minutes, then transfer them to a wire rack to finish cooling.
Notes
- You can substitute other fruits for the mango.
- Store muffins in an airtight container at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg