Hmmm, Oatmeal Cinnamon Yogurt Muffins. I’m sure you’re wondering…what’s in these muffins? ;)
Perhaps a little oatmeal? Some cinnamon? Possibly a tad of yogurt? Wow, you guys are good. How’d you figure that out?
These simple muffins are the result of an experiment on a day I needed to use up some yogurt in my fridge. Yogurt makes muffins extra moist – though the oats make them a little more hearty. So the yogurt plus the oats work well together so that these muffins don’t turn out dry and crumbly!
And the cinnamon? Well, of course, that makes these muffins taste incredible!
We prefer these straight out of the oven, slathered in butter. You can use flavored yogurt if you’d like, though if you do, I’d recommend cutting down the sugar since flavored yogurts have sugar added. I use whole milk plain yogurt when I make these.
Oatmeal Cinnamon Yogurt Muffins
- 1½ cups whole wheat flour (I use freshly ground soft white wheat)
- 1 cup rolled oats
- ¼ cup sucanat or brown sugar
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ¾ cup whole milk plain yogurt
- 2 eggs
- ¼ cup melted coconut oil
- Stir together dry intgredients in a large mixing bowl.
- Add yogurt, eggs, and oil, mixing well.
- Scoop batter into 12 paper-lined muffin tins.
- Bake in a 400 degree oven for 20-22 minutes or until muffins are golden brown.
I especially like these because they remind me of a muffin I used to enjoy in our college cafeteria wayyyyy back in the day. I have no idea what was in those, but they were hearty with a hint of sweetness and cinnamon. Mmmm.
Is it crazy that I now have sons in college? And that I have babies again? And that I can still taste those college muffins from 29ish years ago? Life is crazy. Expect God to do great things!