I love baked goods but I’m no baker. Don’t believe me? How many “baked” desserts do you see on my Blog? Now, unbaked treats (aka. raw), those are my thing…easy, healthy, and very forgiving when it comes to tweaking the recipe.
Having said that, this recipe has quite possibly revived my faith in baking…and I’ve had my fair share of baking “accidents” (although they were usually the result of me trying to tweak the recipe). You just can’t mess with baking…Or can you?!
The conversation (to myself) while creating this recipe was along the lines of; “swap the butter for coconut oil, throw in some oats and reduce the flour content, hmm…dough looks too sticky so I’ll add a bit more flour, why not throw some flax and vanilla in there for good measure?”
The proof is in the pudding, I mean muffin! This recipe was tweaked…and this was the result:
Scrumptious, sweet, cakey, healthy muffins…with the perfect consistency, might I add!
Well, don’t just take my word for it…
My biggest critic loved them too!
Photo bomb! ;-)
(Yields 20 mini muffins)
1/4 cup extra virgin coconut oil, melted (or butter)
1/2 cup agave nectar (other sweetener of choice or sugar)
2 large eggs
3/4 cup plain Greek yogurt
1 cup all-purpose flour
1/2 cup instant oats
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1 tbs. ground flax (optional)
1 tsp. vanilla extract
1/8 tsp. salt
3/4 cup fresh blueberries
Preheat oven to 350 degrees.
In a large bowl whisk the eggs, yogurt, agave, coconut oil and vanilla extract with a hand mixer until smooth and frothy.
Remaining dry ingredients and whisk again until combined. Halve the blueberries or cut into quarters. Fold into the batter with a large spoon or spatula.
Spray the muffin tin generously with cooking spray or line with baking cups.
Cook for 12-15 minutes or until a toothpick inserted into the middle comes out clean.
Allow to cool slightly before removing from the pan.
Store in an air tight container or zip-lock bag in the fridge or freezer.