Oatmeal and Berry Muffins


Photo credit: Jensu on Flicker

These muffins are an ideal breakfast for kids or people who are on the go or who don’t like eating a big meal in the morning. They are packed with whole grains and nuts for added protein. Each muffin has just over 200 calories, more than 14 grams of protein and tons of fiber.

Prep Time: About 10 minutes
Cooking Time: 30 minutes
Yields: 8 large muffins


¾ cup whole oats (rolled)
¾ cup whole wheat flour
¼ cup organic brown sugar (or ½ teaspoon Stevia)
1½ teaspoons of baking powder
½ teaspoon salt
¼ cup walnuts
¼ cup ground flaxseed
½ cup plain low fat yogurt (preferably Greek)
¼ cup low fat milk
2 tablespoons Grapeseed oil
2 organic eggs, beaten
¼ cup fresh berries (blueberries recommended)


Preheat oven to 400 degrees.
In a large bowl, stir together the flour, oats, brown sugar, baking powder, salt, walnuts and flaxseed.
In a separate bowl, combine yogurt, milk, oil and eggs.
Combine liquid and dry mixtures, stirring well.
Fold in berries
Divide batter into 8 paper lined cupcake tins and bake on middle rack for 25 minutes.
Cool on wire rack and enjoy!

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