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Helllooooo, muffins! So I have a confession.  I am not always a huge fan of the whole baking thing.  I mean, there are great things about it: 1) It reminds me of the holidays, that's a


Total time

40 minutes

Cuisines

Courses

Breakfast


Ingredients

  • 1.25 cup ground old-fashioned rolled oats
  • 0.5 cups old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • dash salt
  • 0.25 tsp ground cinnamon
  • 0.5 tbsp brown sugar
  • 0.25 cup butter
  • 2 eggs
  • 1 tbsp vanilla bean paste {or extract}
  • 6 oz nonfat Greek yogurt {plain or vanilla}
  • 2 tbsp milk
  • 7-8 pitted dates
  • 0.5 cup old-fashioned rolled oats
  • 1 tbsp brown sugar
  • 1 tbsp butter
  • 0.5 tsp ground cinnamon

Method

  1. Preheat oven to 350°F. Prepare muffin tin with liners. Combine ground oats, rolled oats, baking powder, baking soda, salt and cinnamon in a large bowl. Mix until incorporated. In a separate bowl, beat brown sugar and butter until fluffy. Add eggs in, one at a time, until beaten. Whisk in vanilla extract until smooth. Add flour mixture to sugar mixture alternatively with Greek yogurt, beginning and ending with flour mixture. If batter is thick, stir in 2 Tbsp. milk. Fold in chopped dates. Spoon batter in to muffin tin liners, filling ¾ of the way to the top. In a small bowl, combine streusel ingredients. Top each muffin with 1 Tbsp. streusel. Place in oven and bake 22-27 minutes, until toothpick in center comes out clean. Cool muffins for 10 minutes and remove from pan.