Healthy Muffins to Go

Vera Newman Vera Newman
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These insanely moist and delicious muffins are an instant hit from the moment they come out of the oven. People don’t even realize that they’re a healthy alternative to most muffin recipes. I especially like making them in the summer, when my kids are late going off to camp and no one really wants to eat a proper breakfast. They also freeze beautifully. You can keep them in your freezer and snatch one as you head off to the pool.

Yield: 1 dozen

1h 6
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Dairy, Egg

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a 12-cup muffin pan with nonstick cooking spray.

  2. In a large bowl, whisk together flour, oats, baking powder, baking soda, cinnamon and salt.

  3. In a medium-sized bowl, whisk together yogurt, sugar, oil, eggs and vanilla extract.

  4. Add wet ingredients to the dry ingredients and whisk until well combined. Fold in the chocolate chips.

  5. Divide batter evenly among the muffin cups, filling each one almost to the top.

  6. Prepare the streusel: In a small bowl, use a fork to combine oil, oats, sugar and chocolate chips. Top each muffin with a heaping tablespoon of streusel.

  7. Bake 18–20 minutes or until muffins are a light golden brown and topping is crisp. Allow to sit in the pan for five to 10 minutes before transferring to a wire rack to cool completely.

Tips:
You can substitute the whole-wheat flour with any flour of your choice.

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3 Comments

sefy •
Marked as Question

can i use quick cooking oats

Raquel Malul Kosher.com Team •
Reply to sefy

Yes, quick-cooking oats should work in this recipe. 

Rachel Ehrman •

Making them 4 the second time! These were heaven and froze really well

Ronnie Jacobs •

Looks delish! Can I make this in a loaf pan instead?