Honey Oat Breakfast Muffins

Oats bring texture, fiber, and a hearty flavor to these muffins, while honey provides natural sweetness without overpowering the other ingredients. Berries add brightness and a pop of color, making these muffins feel especially fitting for spring!

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Ingredients

• 1 cup rolled oats

• 1 cup all-purpose flour (or half whole wheat flour)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• 1 large egg

• ½ cup plain Greek yogurt

• ⅓ cup Champlain Valley honey

• ¼ cup melted butter or coconut oil

• 1 teaspoon vanilla extract

• ½–¾ cup fresh or frozen berries

• 2–3 tablespoons milk (if needed for batter consistency)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

2. In a medium bowl, mix together the oats, flour, baking powder, baking soda, cinnamon, and salt.

3. In another bowl, whisk the egg, Greek yogurt, honey, melted butter, and vanilla extract until smooth.

4. Add the wet ingredients to the dry ingredients and stir gently until just combined. If the batter feels too thick, add a tablespoon or two of milk.

5. Fold in the berries carefully to avoid crushing them.

6. Divide the batter evenly among the muffin cups.

7. Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Allow the muffins to cool for a few minutes before removing them from the pan.

Simple Variations

These muffins are flexible and easy to customize:

• Add nuts: Stir in chopped walnuts or almonds for extra crunch.

• Make them heartier: Use all whole wheat flour.

• Add seeds: Chia seeds or flaxseed can boost nutrition.

• Turn them into muffin tops: Sprinkle oats on top before baking for a bakery-style look.

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