Friday, September 7, 2012

Give Energy to your Snack ... Oat Yogurt fresh Blueberry and Raspberry Muffins

My fridge is always filled with Chobani Yogurts and I love using them as part as my recipes.

Before a busy day, or just when you need a snack, you want to give your body good food and a lot of good energy. Chocolate bars are not always the best choice and it is good to switch for healthy snacks !

These delicious Muffins made with Chobani Yogurt and are the perfect snack or breakfast : healthy, soft, tasty, and fruity ... hmmm !!!

The recipe is super easy and you just need a few minutes before giving your kitchen a smell of grand'ma baking desserts !!!

In terms of ingredients, no rules : your favorite yogurt flavor, your favorite fruits, oat bran .... et Voila !!!

Look at that : don't you want a bite ??

A bientot et bon Appetit!

La recette de Muffins aux Cereales, Yaourt, Myrtilles et Framboises (Oat & Yogurt Blueberry and Raspberry Muffins)

Ingredients pr 12 medium size muffins :
  • 1 flavored Greek yogurt (I used 0% Honey flavor Chobani)
  • 1 cup of old-fashioned oats
  • 2 eggs, slightly beaten
  • 1/4 cup of vegetable oil
  • 1/2 cup packed brown sugar
  • 2/3 cup all-purpose flour
  • 2/3 cup almond flour (or almond meal at Trader Joes)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup of mixed fresh raspberries and blueberries

Heat oven to 410°F.
Place paper baking cups in 12 regular-size muffin cups. 

In the bowl of your food processor, mix yogurt and oats together. Add eggs, oil and brown sugar.
Stir in flour, almond meals, baking soda and salt.
The batter needs to stay lumpy; do not over mix it.

Gently stir in blueberries and raspberries. Pour the batter in 2/3 of each muffin cup.

Add one Raspberry on the top of each muffin (or like me, one piece of dark chocolate) and sprinkle with oats.
Bake 15 to 20 minutes or until golden brown. Immediately remove from pan.
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