Blueberry Granola Oatmeal Muffins
Try this Blueberry Granola Oatmeal Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
contains honey
pescatarian
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 cup honey
- 3 tablespoons brown sugar
- 1/2 cup vanilla greek yogurt
- 1 cup fresh or frozen blueberries
- 3 cups old-fashioned oats
- 2 tablespoons melted coconut oil
- 1 3/4 cups milk any kind (i used vanilla almond milk)
- 1 cup quakerâ® real medleys supergrains blueberry pecan g
- Carbohydrate 31.6307131997213 g
- Cholesterol 1.36111111000652 mg
- Fat 2.31705305531255 g
- Fiber 3.43923066533439 g
- Protein 5.93762027688076 g
- Saturated Fat 0.534874166515338 g
- Serving Size 1 1 muffin (86g)
- Sodium 38.5383610831211 mg
- Sugar 28.1914825343869 g
- Trans Fat 0.316328444432018 g
- Calories 168 calories
Preheat oven to 350F. Coat a 12-count muffin tin with non-stick cooking spray. Set aside.In a large bowl, combine the oats, brown sugar, baking powder, cinnamon and salt. Set aside.In a medium bowl, whisk eggs, vanilla extract, yogurt, honey, and coconut.Slowly add in milk, whisking until completely combined.Add the wet ingredients to the oat mixture and stir to combine.Gently fold in the blueberries.Spoon mixture into muffin tins, filling almost all the way to the top. Sprinkle Quaker® Real Medleys SuperGrains Blueberry Pecan Granola on top of oatmeal mixture.Bake for 25-28 minutes, or until muffins begin to brown and centers are set.Remove from oven and let cool for 15 minutes.Serve immediately.Enjoy!
