With two littles in the house and busy mornings, I like to have easy breakfasts on hand for the family. Plus, I'm a fan of mixing up the routine and varying the breakfast menu - even if the toddler doesn't mind!
These muffins are full of flavor, a lot of healthy goodness, and pack in a protein punch to keep you satisfied.
If you make an extra batch you can store them in the freezer, but we go through them so fast that never happens in our house!
1 1/2 cups whole wheat flour
1 cup old fashioned rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup local honey (sub agave nectar)
1 cup whole milk yogurt (we use this brand) - you could use plain greek yogurt too
3 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
1/2 cup fresh blueberries
1/2 cup fresh blackberries
Preheat the oven to 400 degrees.
Mix all dry ingredients in a medium bowl and set aside for later.
In another bowl, combine honey, egg, yogurt and vanilla; mix until smooth with spoon or an electric mixer.
Begin to add the melted coconut oil as you mix the to thoroughly combine.
Stir in dry ingredients until all ingredients are evenly mixed.
Fold in the berries
Spray muffin tin (or liners if you are using them).
Scoop out the batter into muffin tin.
Bake for 18 minutes.
We like to put a little ghee or nut butter on them, but they are just as delicious naked.