Monthly Recipe Challenge

Tips, Serving Ideas and Substitutions

Quick Tips

• Stir the batter until well combined, but avoid overmixing. Mix just until everything is incorporated to keep the muffins soft and tender.
• If your batter feels thick, that’s normal. Oats and yogurt make it heartier than typical muffin batter.
• Let muffins cool for at least 5–10 minutes before removing so they don’t fall apart.
• Want extra texture? Don’t skip the streusel! It really makes them taste extra special.
• Fill your muffin cups almost full for nice, tall bakery-style muffins.

Serving Ideas

• These muffins are perfect for easy breakfasts on busy mornings, make a great grab-and-go snack for work or school, and are just as delicious warmed up for a cozy late-night treat when you’re craving something a little sweet.

Substitutions

• Feel free to use coconut oil instead of canola oil. It adds a subtle flavor and works great! If using coconut oil, make sure it’s melted and measured in liquid form (not solid) for the correct amount.
• Use quick oats instead of old-fashioned oats for a softer texture.
• Choose light or dark brown sugar depending on what you have. Light brown sugar will give a milder, lighter molasses flavor, while dark brown sugar adds a richer, deeper molasses taste.
• Use plain or vanilla Greek yogurt. Both work beautifully. I like using vanilla for a little extra flavor, but plain is just as great and keeps the sweetness more neutral.
• You can use white whole wheat flour or all-purpose flour instead of whole wheat for a lighter texture, or substitute a 1:1 gluten-free flour blend for a gluten-free option. 
• Try mini chocolate chips for more chocolate in every bite, or use dark chocolate chunks for a richer flavor–or leave them out if you prefer a less sweet muffin.
• Make it a little lighter by replacing part of the oil with applesauce.