Categories: Breakfast
Ingredients
- 1 cup whole grain oat flour
- 1/2 cup whole grain barley flour
- 1/2 cup whole grain brown rice flour
- 2 tablespoons ground chia seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup low-fat buttermilk**
- 1/2 cup water
- 2 teaspoons vanilla extract
- 1/3 cup honey
- 3 cups low-fat vanilla yogurt (may substitute fruit flavored, plain, unsweetened, or Greek yogurt)
- 3 cups ripe berries, firm, unblemished, & uncut (blueberries,raspberries,blackberries recommended)
Directions
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MAKE MUFFINS IN JARS: In large mixing bowl, add oat, barley, & brown rice flours, chia seeds, baking powder, baking soda, cinnamon, and salt; whisk until well combined. In separate medium bowl, combine buttermilk, water, vanilla & honey; whisk to combine. Add wet ingredients to dry ingredients; stir just until moistened. Don’t over mix; batter should be lumpy. Let batter rest at least 30 minutes before baking. Or, cover batter and refrigerate overnight and as long as 5 days.
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To bake, preheat oven to 350 degrees. Add 1/4 cup muffin batter to individual ungreased half-pint, wide-mouth mason jars. Place jars on a baking sheet. Bake for 21-24 minutes, until toothpick inserted in center comes out clean.* Move to wire rack and cool completely. (At this point, the cooled muffin jars can be covered and frozen for up to 1 month, if desired.)
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ADD TOPPINGS: Spoon 1/4 cup yogurt on top of baked muffin in each jar. Top with enough berries to fill jar, approx. 1/4 cup. Cover and refrigerate overnight or as long as 3 days.
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*MICROWAVE OPTION: Microwave 1 jar for 50-65 seconds (microwave times will vary). To microwave multiple jars at one time, increase cooking time 20-30 seconds for each additional jar.