With all the rage of Greek yogurt right now, it’s no wonder I came a across a muffin recipe including this delicious stuff. This recipe makes enough for just one muffin, so there’s no risk of having a dozen muffins sitting around tempting you to eat, “just one more.” Another perk of this recipe, using chia seeds adds healthy Omega-3 oils and being that they are a complete protein, when added to the nutritional benefit of Greek yogurt, you have a low fat, high protein muffin. Awesome! It is finally okay to eat muffins again. You should know this is a dense protein rich muffin and is filling enough to use as a meal. I actually had this muffin with a banana for breakfast and felt satisfied for hours. Try it out, get creative using different types of Greek yogurt and make your own special muffin.
Yield: 1 muffin
- 4 Tbsp Chobani Blueberry nonfat Greek Yogurt
- 3 Tbsp whole wheat flour
- 1 Tbsp liquid egg whites
- 1 Tbsp chia seeds
- 1/2 tsp pure vanilla extract
- 1/4 tsp of stevia
- 1/4 tsp baking powder
- Preheat oven to 375°
- Combine all ingredients in small mixing bowl. Stir until thoroughly mixed. (Batter will be very thick).
- Place cupcake liner into muffin pan. Pour batter into cupcake liner.
- Place tin into preheated oven and bake for 15-18 minutes or until toothpick poked into center of muffin comes out clean.
- Allow muffin to cool for 5 minutes. Eat warm out of the oven or save for later
Adapted from: RFFMBT
I have been seeing lots of recipes flying around on blogs and pinterest for oatmeal in a jar. I figured, what do I have to lose, I love oatmeal. One of the things that was so appealing about this concept was how convenient it would be for breakfast on the go. I go to the gym pretty early in the morning, like 4 am early and then end up eating in my car before heading into work by 6:30. So this was an easy way to pack breakfast for these early morning adventures. Plus, there is something cute about eating out of a canning jar. It sure beats my prior breakfast of a protein bar and a banana. Also, it is easy to change up the recipe by simply adding different fruit or nuts to the mix. So, give it a whirl. It takes 2 minutes of prep time the night before and then by the morning, you are good to go.
- 1/4 cup quick oats
- 1/2 cup organic low fat vanilla almond milk
- 1/2 cup blueberries (or any other berry)
- 5 drops Sweet Leaf vanilla creme liquid stevia
- pinch of cinnamon
Place all ingredients in 8 oz canning jar, close lid tightly and shake until all ingredients are blended. Refrigerate over night. In the morning open up and add any nuts if you wish and poof….there’s your breakfast.