These are my favorite “not-cupcake-muffins” muffins, yet. My favorite recipe for berry muffins is from Ina Garten and is definitely a cupcake-muffin. These don’t resemeble them at all, but they also don’t induce a sugar coma or a guilt ridden start to the day. 🙂
Berrylicious Breakfast Muffins
1 1/4 c old fashioned oats
1/2 c vanilla greek yogurt
1/2 c milk
1/2 lb frozen mixed berries, thawed and chopped
1 t balsamic vinegar
2 t granulated sugar
1/2 c applesauce
1/2 c organic honey
1 t vanilla
1 c white whole wheat flour (or regular whole wheat)
1T baking powder
1/2 t baking soda
1/4 t salt
Mix the berries, sugar and balsamic vinegar and set aside to macerate.
Mix the oats, yogurt and milk and set aside for 10 minutes.
Preheat oven to 400*F. Prepare your muffin tin with muffin cups.
Whisk dry ingredients in a medium bowl.
Add wet ingredients to oat/yogurt/milk mixture.
Mix together wet and dry, being careful not to over mix.
Stir macerated berries in.
Use ice cream scoop to fill muffin cups. Bake 15-20 minutes, until a tester comes out clean.