Blueberry Peach Yogurt Muffins
Recipes for baked goods often call for the cold ingredients to come to room temperature before mixing. This is especially helpful when using melted butter, coconut oil, or honey which tend to re-solidify upon contact with cold ingredients. If this happens, I very gently and slowly heat the batter in the microwave until I can incorporate the ingredients fully – but not cook them.
Ingredients
- 1½ cups (190g) all-purpose flour
- 1 cup whole wheat flour
- 1 cup (90g) old-fashioned oats
- 1 cup (192) granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups (480g) plain 2% Greek yogurt
- ½ cup (120ml) milk of choice
- ¼ cup (56g) coconut, avocado, or vegetable oil of choice (melt the coconut oil; could also use melted butter)
- 2 teaspoons (10ml) vanilla extract
- 1 large egg, lightly beaten
- 1 large or 2 small overripe bananas, well mashed (~½ cup)
- 1 cup fresh blueberries
- 1 cup fresh peaches, peeled and chopped
- Optional topping: sliced almonds, shredded coconut (sweetened or unsweetened, as preferred), coarse sugar, and/or additional oats
Instructions
- Preheat the oven to 400℉ and grease or line 20 muffin cups.
- In a mixing bow, combine the flours, oats, sugar, cinnamon, baking powder, baking soda, and salt. Make a well in center of the mixture and set aside.
- In another large bowl, combine the yogurt, milk, oil, vanilla, egg, and banana. Gently fold in the berries and peaches.
- Add the yogurt and fruit mixture to the flour mixture and stir just until incorporated.
- Using a large ice cream scoop, fill the prepared muffin cups.
- Sprinkle with a few almonds and a half teaspoon or so of shredded coconut, and then bake for 15-17 minutes or until the muffins pass the toothpick test. Be careful not to over-bake.
- Cool in pans for 10 minutes, and then remove to a wire rack.
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