After our first born was comfortable with finger foods, I searched for easy breakfast options that would pack in the nutrition and make our morning routine simpler. The ingredients are basic and almost always on hand in our house.
I recently discovered the original author of the recipe deleted their website so the recipe was no longer available. Thanks to Pinterest, I found one that was very similar, here, but allowed for me to remember all the measurements needed from the ingredient list.
non-stick cooking spray
2 cups whole wheat flour
1 cup plain oats, quick or regular (we always have rolled oats on hand)
2/3 cup sugar (or substitute honey to limit refined sugar)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1.5 cups of nonfat vanilla yogurt
2 large eggs, lightly beaten
4 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 cup of fresh blueberries (I’ve also used frozen and they worked fine. Do not thaw ahead of time if using frozen. I also use more than 1 cup…at least 1.5 cups.)
Optional add-ins: shredded zucchini (1 small), chia seeds, & shredded carrot. Your little ones will never know!
Heat oven to 350.
Coat a muffin tin with cooking spray or line with cupcake liners (easier cleanup this way). I also recommend spraying liners with cooking spray.
In a bowl, combine dry ingredients – flour, oats, sugar, baking powder, baking soda, and salt. In a second bowl, combine the yogurt, eggs, butter, and vanilla.
Fold the yogurt mixture into the dry mixture and stir to combine well.
Gently fold in the blueberries. *the mixture should be very thick but if it’s too thick, or dry and crumbly, add some milk until it mixes well
(If you’re opting to add in shredded veggies and/or chia seeds, fold them in at this step.)
Spoon the mixture into the muffin tins and bake until the top is golden and it springs back when gently touched, about 20-25 minutes.
Note: these can be wrapped individually and frozen to use as needed.
*If you are looking for a gluten free option, try this delicious version from Sally’s Baking Edition.
Happy baking friends! – Amanda