Oat-Yogurt Muffins

Who else gets SUPER hungry mid-morning? Or who just loves healthy snacks?  Count me in for both. 

  Seriously though, no matter what I eat for breakfast, my stomach is always growling by 10:00 AM.  Too soon for lunch, and yet breakfast seems so long ago... And I am incapable of working when hungry. My brain pattern is "Okay focus. Patient admitted with persistent vomiting, CT abdomen confirmed small bowel obstruction... Wow I'm hungry. Should I go to Starbucks? Erin stop it! The patient, the patient...". Twenty minutes later I'm still staring at the same report, pondering muffin vs. scone.

  To avoid this daily time wasting, I always pack a high-fibre treat in my lunch bag. Snacks with fibre (or protein) slow digestion and help us to feel full longer, and therefore can tide us over until lunch. Made with whole wheat flour, oats, and Greek yogurt, these muffins fit the bill. They're just sweet enough to satisfy, and definitely pack more nutrition than the baked goods at your favourite coffee shop. I love them with cranberries, but they're great with any berry or fruit. They also freeze well.

Perfect as a snack, a grab-and-go breakfast, or with a pot of coffee on a lazy Sunday morning, these muffins will become a weekly staple.

Ingredients

1 cup large flake oats

1/2 cup whole wheat flour

1/2 cup all-purpose flour

4 tsp baking powder

1/2 cup white sugar

1/2 tsp salt

1 egg, slightly beaten

1 cup Greek yogurt

1/4 cup neutral oil, such as canola or grapeseed

1 cup cranberries, or other berry

Directions

Preheat oven to 400°F. Line a standard muffin tin with muffin liners, or lightly grease muffin tin.

In a large bowl, mix oats, flour, sugar, baking powder, and salt with a fork until completely mixed.

In a small bowl, combine egg, yogurt, and oil until mixed well. Fold in berries gently.

Make a well in the middle of your dry mixture, then pour in the wet mixture. Stir until just combined. The trick to light and fluffy muffins is not to over mix.

Spoon batter into prepared muffin cups. Since we are using whole wheat flour, it's best to let the mixture rest for 10-20 minutes before placing the muffins in the oven. This allows the gluten network to develop and creates lighter and more airy muffins.

After allowing the mixture to rest, bake muffins for 20-25 minutes, until lightly browned on top and a toothpick comes out clean. Mine baked in 20 minutes in a convection oven.

Immediately turn muffins out and allow to cool on a wire rack.