Oats muffin

To make oat muffins with Greek yogurt and honey, start by soaking 45g of oats in 60mL of milk for at least 5 minutes. Then, mix in 60g of Greek yogurt, 25mL of honey, 0.5 tsp of vanilla essence, 0.25 tsp of salt, and 20g of chocolate chips. Pour the batter into muffin liners and bake at 170°C for 25 minutes. Let them cool for 10 minutes before serving.

Yes, you can substitute Greek yogurt with regular yogurt or even applesauce for a dairy-free option. If you're looking for a vegan alternative, consider using a plant-based yogurt or a mixture of mashed bananas and a bit of lemon juice to achieve a similar texture.

To store leftover oat muffins, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, consider freezing them; just wrap each muffin tightly in plastic wrap and place them in a freezer bag.

The oat muffins can be made gluten-free by using certified gluten-free oats. Ensure that all other ingredients, such as the baking powder and any additional mix-ins, are also gluten-free to maintain dietary compatibility.

Oat muffins pair wonderfully with fresh fruit, such as berries or banana slices, and a dollop of nut butter for added protein. You can also enjoy them with a side of yogurt or a smoothie for a balanced and nutritious breakfast.