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Ah, the oat bran muffin. It has a similar reputation to that of bran flakes. They’re boring, healthy, and something you have to eat if you have health problems or you’re getting up there in years. Unless they’re these Cinnamon Oat Yogurt Muffins. These are still healthy, but they taste good, especially with a good swipe of butter (not so healthy, but still good).
I wanted a snack/quick breakfast to alternate or supplement my routine bowl of Cheerios. I love Cheerios and have eaten them since I was a kid, but it gets boring week after week. Bowl of cereal, cup of OJ, bowl of whatever random fruit happens to be in the fridge (usually berries or grapes). On occasion, I will fix scrambled eggs (1 egg white & 1 whole egg), but a cooked breakfast depends more on whether or not I have the time. I can grab a Cinnamon Oat Yogurt Muffin and eat in the car, if necessary.
But my plan is to eat them as snacks during my morning coffee break.
Preheat the oven to 425 degrees F. Line a muffin tin with paper baking cups, or grease the muffin wells. Set aside.
In a mixing bowl, whisk together the flours, oat bran, sugar, baking powder, baking soda, and cinnamon. Make a well in the center, and set aside.
In a small bowl or large mixing cup, whisk together the yogurt, egg whites, walnut oil, and vanilla extract. Pour the wet ingredients into the dry, and stir just until moistened (the batter will be VERY thick).
Using a large (3-Tbsp.) scoop, drop the batter into the prepared muffin tin. Bake the muffins for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool 10 minutes in the pan before cooling completely on a wire rack.*
Cuisine: American |Recipe Type: Breakfast, Snack
*If using paper baking cups, there is a tendency for the paper to stick to the muffins when removing it. Allowing them to completely cool before removing the paper helps somewhat.