For those busy mornings on the go, make a batch of Blueberry Oatmeal Yogurt Breakfast Muffins made with Truvia Brown Sugar Blend. Also works well in mini muffins for a delicious afternoon treat.
Slow moving mornings of summer are officially a thing of the past, and we’ve taken a turn into the pure chaos that is back to school season! My day starts at 4:30 am and doesn’t stop until the last set of little eyes have closed. While I may be a morning person, my daughter certainly is not. Getting her up early and dressed is somewhat of a feat and, she’s not always hungry right away. I decided to whip up a batch of blueberry oat and yogurt breakfast muffins as an easy on-the-go option for those wild mornings.
Sugar content is always a big concern when it comes to what I feed my kids. Taking that into consideration, I opted to use Truvia Brown Sugar Blend in our breakfast muffins for the same sweetness but 75% fewer calories per serving than brown sugar.
Truvia Brown Sugar Blend is a blend of stevia sweetener and brown sugar. I use the blend in my muffins because it means my kids are consuming less sugar in the morning without sacrificing the sweet taste and texture they love.
These blueberry muffins are made with quick oats and greek yogurt to up their fiber and protein content. To make things even simpler, you can make a batch over the weekend to freeze and pull out at night for breakfast the next day.
Blueberry Oatmeal Yogurt Breakfast Muffins
Ingredients:
1 c flour
1 c quick oats
1.5 tsp baking powder
½ tsp baking soda
½ c Truvia Brown Sugar Blend
1 tsp cinnamon
¼ tsp salt
1 egg
1 c plain greek yogurt
2 tbsp light oil
¼ c milk
2 tsp vanilla extract
1.5 c blueberries (I used a combo of fresh and frozen)
Directions:
Preheat oven to 350 degrees.
1. Combine dry ingredients in a bowl (flour, oats, baking powder, baking soda, cinnamon and salt.).
2. Combine brown sugar blend and egg together. Add remaining wet ingredients (greek yogurt, oil, milk, vanilla extract).
3. Add wet ingredients into dry ingredients, incorporating well without over-mixing.
4. Gently fold in blueberries.
5. In a lined or greased baking sheet, fill batter ¾ of the way and bake for 18-22 minutes. You can also use a larger muffin pan and bake for 28-34 minutes.
Freeze individually and store in a freezer safe bag or container. Remove the night before to defrost for breakfast.
Muffins are one of those easy, versatile foods that can be made with a variety of different fruits. You could also use a mini muffin tin and enjoy a few as an afternoon treat for a better-for-you snack.
