There are some recipes that are just so good, I can hardly wait to share the recipe with you. This is one such recipe! These Power Muffins are my personal favorite muffin recipe, and my kids go absolutely crazy for them as well. You would think they were being tempted by a plateful of cupcakes, the way they beg for them!
These muffins are SO delicious, moist, and filling. I admit, these aren’t super low carb, but because they are made with such wholesome ingredients, I feel they are worth bolusing every single carb. I love sending C off to school after having these muffins. They are a great start to your day; whole grains, protein-rich Greek yogurt, and full of fresh blueberries. Everything you need to POWER through your day.
I have noticed that when I have these for breakfast, they keep hunger at bay until lunchtime. Unlike many “fast” breakfast options where you find yourself hungry an hour after you’ve had breakfast.
These are easy to make and can also be made ahead of time. I either make these the night before or I measure all of my ingredients the night before and then quickly prepare them in the morning so that we can enjoy them fresh out of the oven. You could also make several batches and freeze them for later. MOMables has a great post on how to freeze muffins.
We enjoy these muffins for breakfast, I have packed them in C’s lunch and he’s enjoyed them as an after school snack.
You too should POWER up with these delicious muffins!
Recipe source: domesticatedacademic.wordpress.com.
- 2 cups all-purpose flour
- 1 cup oats–quick or regular oats
- 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
- 2 large eggs, lightly beaten
- 4 Tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Heat oven to 350°.
- Coat muffin tin with cooking spray or liners.
- Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
- Combine yogurt, eggs, butter, and vanilla in a second bowl.
- Fold yogurt mixture into dry mixture; stir to combine completely.
- Gently fold in blueberries.
- Spoon into muffin tins (don't be afraid to fill them full).
- Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
Each serving (1 muffin) has approximately 24.3g of carbs and 1g of dietary fiber. Total NET CARBS= 23.3g.
215.2 Calories; 7.5g Total Fat; 5.6g Protein; 24.3g Carbohydrate; 1g Dietary Fiber; 5.1g Sugar; 47.1mg Cholesterol; 300.5mg Sodium.