So delicious and hearty.  A bit of a departure from your ordinary blueberry muffins.  Perfect for a snack or breakfast treat.

Ingredients:

1 c of light brown sugar
1/4 c of butter or butter substitute, at room temperature
1 egg
1 cup of oats
1 cup of Chobani non fat yogurt
1 tablespoon of vanilla extract
1 1/4 cup of all-purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
1 heaping teaspoon of ground cinnamon
1/2 teaspoon of baking soda
1/2 teaspoon of ground nutmeg
2 cups of blueberries (fresh)

Directions:

Preheat your oven to 400 degrees and spray your muffin pan with non stick baking spray.  I used a mini muffin pan.

In your stand mixer, cream brown sugar and butter.  Add the egg and blend well.  Then add the oats, Chobani and vanilla.

In a separate bowl, mix the flour, powder, salt, cinnamon, soda and nutmeg.  Whisk until well-combined then add to the wet mixture. Blend well but avoid over-mixing.

Wash your blueberries and toss with a tablespoon of flour.  Toss to coat.  Then add the blueberries by hand into the mixture.   The dough is thicker and not very loose – don’t worry

Fill your muffin tins about 3/4 of the way.  Bake for 15-20 minutes or until golden.  Mini muffins took 15 minutes.

 

This recipe is a culmination of many favorite ingredients.  It makes the perfect breakfast or snack.  With the wonderful addition of Chobani yogurt, these little muffins are not only moist but super protein-packed.

Ingredients:

1 3/4 c of all purpose, unbleached flour
1/2 c of light brown sugar
1 tsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
2 tea bags of lemon ginger tea (or whatever flavor tea you wish to use or have on hand), opened
1 c of Chobani plain, non fat yogurt
1/4 c of melted butter, at room temperature
2 tsp of vanilla extract
Zest of 1 lemon
Juice from 1 lemon
1 egg, room temperature
Cooking spray (with flour)
1/3 c of pistachios, shelled and chopped

Directions:

Preheat oven to 375 degrees.  Spray your mini muffin or muffin pan with a non stick baking spray with flour and set aside.

In your mixing bowl, add the flour, brown sugar, baking soda/powder and salt.  Whisk to combine.  Then add the contents of the tea packets.  Then in your stand mixer with the paddle attachment, combine the Chobani, butter, vanilla, lemon zest & juice, and egg.  Add the dry ingredients in thirds to the wet mixture.  Combine until blended only.  AVOID over mixing.  Spoon the mixture into your prepared muffin pan.  Then top each muffin with the chopped pistachios.  Bake for 12-14 minutes or until a toothpick inserted comes out clean.

OPTIONAL:  You can top these with icing, I didn’t this time.  Here is a wonderful universal icing recipe that works well with these:

1/2 c of confectioners’ sugar
1/2 tsp vanilla
1 tbl water

Mix to combine and then drizzle on cooled muffins.

Don’t think these are your typical dried out, boring whole wheat/wheat germ muffins.  These are moist, courtesy of Chobani, and so flavorful!  A healthy powerhouse with wheat bran, flaxseed meal, walnuts, whole wheat flour and of course, protein-packed non-fat Chobani!   My kids love these, yes, another benefit.  Great for after-school snacking, breakfast or just a late night treat.  No guilt associated with eating these, I promise!

Ingredients:

3/4 c unbleached, all purpose flour
3/4 c of whole wheat flour
3/4 c of flaxseed meal
3/4 c of wheat bran
3/4 c of brown sugar
2 tsp of baking soda
1 tsp of baking powder
1/2 tsp of salt
2.5 tsp of ground cinnamon
3/4 c of almond milk (you can use low or non fat milk as well)
2 eggs, room temperature
1 1/4 tsp of vanilla extract
1/2 c of Non Fat Chobani yogurt (or you can use the apple cinnamon flavored Chobani as well)
2 1/4 c of shredded carrots
1/2 c of chopped walnuts (to mix in) extra for topping the muffins if you desire

Directions:

Preheat oven to 350.  Spray your mini muffin or regular muffin pan with non stick baking spray and set aside.

In your stand mixer with the paddle attachment, combine the flours, wheat bran, flaxseed, baking soda, baking powder, salt, cinnamon and brown sugar.  Mix to combine.  Then add eggs, milk, vanilla and Chobani.  Mix to combine.  Add the carrots and chopped walnuts (or whatever nut you decided to use) and mix again.  Scoop the mixture into your muffin pans, 3/4 of the way filled.

Bake for 15 minutes (mini muffins), 20-22 minutes for regular sized muffins.  Insert toothpick and if it comes out clean, they’re done.  If not, bake for an additional 2-3 minutes and repeat the toothpick test.  Remove from the oven and let cool in the pan for 5-10 minutes and then serve.  If storing, let cool completely and then place in a container with a lid.