Greek Yogurt Blueberry Muffins

These Healthy Blueberry Muffins are made with Greek Yogurt, Whole Wheat Flour, and a touch of Honey for sweetness. With their whole grain base for a steady carb rise, protein boost from the yogurt and a burst of immune and brain fuel from the blueberries and honey,  they will fill you up for a quick on the go breakfast or snack, yet keep you fueled and feeling full long after a normal muffin.

Healthy Whole Wheat Muffin recipe

These muffins are not one of those super sweet , nearly a cupcake version of a muffin you may have grown used to. You know the ones, the consistency is light and fluffy like a yellow cake and super sweet. they are delicious but they also leave you feeling hungry in an hour. These Super Muffins are more dense in their consistency, still very moist, lightly sweet,  (but so good!) and will keep you going through your morning (or afternoon if it's a snack!)
Healthy Whole Wheat muffin Recipe
My family went blueberry picking last Saturday morning, and came home with oodles of blueberries! Way more than a gallon bag full! So it's all hands on deck around here! First thing to be made? These muffins! My husband is diabetic, and we are all trying to eat healthier, so finding a recipe that will hold his carbs steady, and keep him full for several hours, is super important. This recipe from: Baker By Nature fits the bill!

Jan's Tip: This batter is thick! You could basically scoop it with a cookie scoop into the muffin tins! Don't worry, it'll bake up just fine!  Feel free to increase your sweetener  (Both the brown sugar and honey by 1/4 cup each) if you want it a touch sweeter, but I don't think it needs it!
 Whole Wheat Healthy Muffin Recipe

Yield: 2 dozen regular sized muffins

Greek Yogurt Blueberry Muffins

These Healthy Blueberry Muffins are made with Greek Yogurt, Whole Wheat Flour, and a touch of Honey for sweetness.


  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup + 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup plain  greek yogurt
  • 1/2 cup whole milk ( or whatever you have on hand)
  • 1 teaspoon vanilla extract
  • 2 large eggs, 
  • 1/4 cup honey
  • 1/2 cup olive OR coconut oil -melted 
  • 1 cup blueberries


  1. Preheat oven to 400 degrees (F).
  2. Line a muffin tin with paper liners or grease the muffin tins if not using paper liners; set aside.
  3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
  5. Gently fold the yogurt mixture into the flour mixture until combined, being sure to mix just until all the flour disappears. Fold in blueberries slowly and carefully..
  6. Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
  7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
Created using The Recipes Generator


Baked Banana Oatmeal Cups

These Baked Banana Oatmeal Cups, are a cross between a baked oatmeal and a muffin. With no flour and lightly sweetened they are a healthy breakfast or snack that are perfect for starting off your day on the right track or giving you just the burst of energy you need between meals without too much  extra carbs!
Low Carb Baked Breakfast Muffins

Perfect for those back to school mornings, when you and the family are in a rush and tend toward a rushed breakfast, these bake up quick but keep the family on track with a healthier option for a quick meal or snack you can feel good about!

With your choice of milk and eggs in it it does have a touch of protein, as well as oats that tend to keep you full steady throughout the morning. Sweetened with bananas, and just a smidge of brown sugar, these keep the sweeteners mostly natural, Not like those ovely sweet muffins that are nearly cupcakes!
Low Carb Breakfast recipes

My husband is a diabetic and I can bake these for him and feel good about letting him enjoy them without worrying so much about his blood sugar. In fact with a touch of cinnamon in them, it's a good option for keeping his blood sugars stead also. 

Jan's Tip: Since there is no flour to this recipe when you mix it up, it'll be a little "soupy'. It's supposed to be. Just use a ladle and stir scoop an even amount of the oatmeal to liquid. Stir the batter in between scoops when filling the muffin tray, to redistribute the oatmeal. This will help ensure you don't end up with a muffin with more liquid than oats at the end. 

Hardest part? Letting them cool completely before removing them from the pan. If you don't use paper liners!... I know you want to gobble them up warm, but these need to cool completely in the pan before removing them if you used non stick spray to the pan and no paper liners.

Let's get baking!

Yield: 12 servings

Baked Banana Oatmeal Cups


  • 3 cups old fashioned oats 
  • 3 Tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoon baking powder
  • 1 cup mashed banana (approx 2 ripe bananas)
  • 2 Tablespoons olive oil
  • 2 large eggs (or 4 egg whites
  • 1 teaspoon vanilla
  • 2 cups skim milk
  • 2-4 Tablespoons mini chocolate chips


  1. Preheat oven to 350 degrees, F. Spray a 12 cup muffin tin with cooking spray or line with paper liners. 

  2. In a large bowl combine oats brown sugar, cinnamon, cinnamon, salt and baking powder.
  3. In a separate bowl whisk together mashed bananas, oil, eggs, and vanilla until well combined. Whisk in the milk.
  4. Pour milk mixture over oat mixture and stir well to combine. The batter  is going to be very liquidy and appear like it's not holding together. It's not supposed to; just stir until everything is well combined. It's going to look very soupy.
  5. Use a ladle to fill the prepared muffin cups all the way to the top. Try to ensure each cup is filled pretty evenly with oats and liquid. You don't want ot end up with a cup that is mostly liquid without a good amount of oats.
  6. Sprinkle the tops with chocolate chips and bake for about 20-25 minutes or until set and just lightly brown on the edges. (Baking time may be  for slightly longer if you use paper liners.)
  7. If you didn't use paper liners, allow the cups to coll completely for easiest removal. If you did use paper liners allow to set for 5-10 minutes, then remove from the pan.
  8. You can reheat in microwave for 30 seconds to a minute to serve if you want to, but is not necessary.
Created using The Recipes Generator

More #backtoschool recipes:


Raspberry Spinach Salad with Grilled Chicken

This version of Fruited Spinach Salad is just boosted up a notch in both flavor and color! It's just bursting with juicy spring and summer fruits, crunchy fresh vegetables,  before being drizzled with a light raspberry vinaigrette dressing.
Strawberry Spinach Salad

The minute the warm summer air and sunshine hits in March I start really craving this salad! I can't wait to grill some chicken so I can pull this together with some fresh  raspberries and blueberries, crunchy fresh slices of bright yellow summer squash, as well as flavorful chunks of seasoned grilled chicken, and sprinkled with toasted pumpkin seeds. Then topping it off with a raspberry (or strawberry) vinaigrette dressing.

Come on.. let's get digging into this amazing salad!!!

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Raspberry Spinach Salad with Grilled Chicken
Fruited Spinach Salad is just boosted up a notch in both flavor and color! It's just bursting with juicy spring and summer fruits, crunchy fresh vegetables, before being drizzled with a light raspberry vinaigrette dressing.
  • 3 cups Baby Spinach
  • 1 Cup Mixed Greens
  • 1 cup Fresh Raspberries
  • 1 Cup Fresh Blueberries
  • 1 small Yellow squash sliced thin
  • 1 Tablespoon toasted pumpkin seeds
  • 2 Seasoned Chicken Breasts Grilled and Sliced
  • Raspberry Vinaigrette Dressing
Rinse Greens, mix together and divide between 2 bowls or plates.Layer each salad with grilled chicken.Divide Raspberries, Blueberries, and Squash Slices equally between each salad, and distribute evenly on each salad.Top with Pumpkin seeds, and drizzle with Raspberry Vinaigrette dressing.
 Yield: 2 Servings

Wednesday #FarmersMarketWeek Recipes


Grilled Shrimp and Summer Squash Taco's

Summer should be filled with easy meals, that are simple yet scrumptious, and these Grilled Shrimp Tacos with Summer Squash, and Fresh Spinach are the perfect go to dinner!
Shrimp Taco's

I find myself working long hours these days and coming home exhausted, yet still needing to pull dinner together, quick and easy meals during summer that don't heat up the kitchen are a favorite.

I try and cook one farmers market based dinner a week. I love to support local growers!  For these taco's, I like to use whatever squash I find at the farmers market,  today was patty pan squash. (it is the small yellow ones in the shape of child's toy spinning top).  and zucchini.  I also grabbed some baby spinach and a nice red onion from the farmers market for this one. If you have a nice seafood supplier at your farmer's market, go get your shrimp too!

So grab a grill pan, few fresh squash, oh.. and some shrimp, and let's get grilling some tacos!

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Grilled Shrimp and Summer Squash Tacos
  • flour tortillas 4
  • 24 28 Medium peeled, deveined shrimp
  • 1 zucchini, diced
  • 1 summer squash or patty pan squash diced
  • 1/2 small red onion sliced
  • 2 cups fresh baby spinach,
  • 1/8 cup shredded parmesan
  • 1 packet taco seasoning
  • 2 Tablespoons + 2 Tablespoons Olive Oil
  • 1 teaspoon Garlic Powder
  • Optonal toppings: Sour Cream, Guacamole, Salsa
Turn on grill to medium heat.
Lightly brush, 2 Tablespoons oil onto grill pan.
In mixing bowl, lightly toss zucchini, squash, onions, and garlic powder together. In a separate mixing bowl, mix taco seasoning and shrimp together, set aside. Place shrimp onto grill pan, and cook over medium heat, turning every few minutes, for 5 minutes. Pour Vegetables onto grill pan, and lightlly turn every 1-2 mintues. Cook for 4-5 Minutes, till shrimp is pink and cooked through and vegetables are crisp tender. Remove pan from heat.Divide spinach evenly between tortillas. Divide shrimp, squash mixture evenly between tortillas. Top with Parmesan cheese, and optional toppings.
Prep time: Cook time: Total time: Yield: 4 taco's: 

Monday #FarmersMarketWeek Recipes


Farmers Market Recipes: Celebrate 365 Blog Party

Celebrate 365 Blog Party is  celebrating the time of year that our Gardens are bursting with produce, as well as the local Farmers Markets by gathering up recipes using all the seasonal produce! It's a wonderful time to be using our garden fresh produce to be creating new and tasty meals with this abundance available to us, come join our party!
Recipes for fresh produce

Whether you love to can/ preserve your produce or just eat your way through your garden, Summer is a great time of year to be enjoying all the wonderful bounty available!  From fresh salsa, to salads, grilled corn on the cob, and the ever present problem of what to do with zucchini, finding new recipes is always welcome!
Fresh Produce Recipe Ideas

Avocado Corn Salsa is a Summer Staple at my house!

With Summer comes Salads and Making Your own Vinaigrette Dressings is a must! Don't be intimidated! I have a how-to that will teach you completely how to custom make your own with any flavor combination, I talk you through with ingredient choices and how much! So get ready to play with flavors and make some fresh dressings to top on all that fresh produce!

Let's get on with the Garden Party!!! 
Your hosts for the party are: 

Come on and link up your best recipes that use Fresh Produce. Main Dishes, Side Dishes, Salads, Desserts, anything is fair game!

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