OAT YOGURT MUFFINS

Author Notes

These oat muffins are my favourite. They stay moist for a very long time. There is a super-secret ingredient that makes them so soft and moist.

What you will need for these super moist muffins?

Flour - Oat-flour
Usually, I use oat flour for this recipe. I mixed rolled oat in my smoothie maker. Like this, I make my own fresh flour just in a few minutes. Because of this flour, the muffins are moist too but it's not the main secret ingredient. Of course, you can use all sorts of flour (plain / all purpose flour...) When I'm doing coconut muffins I put 1 and 1/2 cups of plain flour and a half cup of grounded coconut. You can add to this recipe whatever you want such as poppy seeds, nuts, chocolate, cocoa, ...

Backing powder
I put one pack of backing powder into this batter. If you don't have the backing powder you can replace it with 1 teaspoon of baking soda.

Salt
It can sound weird but yes salt is very important in all sorts of sweets. Its job is to make all flavours stronger. Sweets with a pinch of salt are definitely better.

It's important to mix all dry ingredients in one bowl and the wet ingredients in the other bowl.

Yogurt/Sour milk
This is the key (secret) ingredient in this recipe. It adds moisture to the muffins after they are backed. Your muffins stay longer softer and moisturized. You can also replace yogurt with sour milk. It has the same effect.

oil
I use sunflower oil. It is good for baking because it doesn't have any specific flavour like olive oil.

Eggs
Add eggs to the bowl with wet ingredients. Don't whisk them, it could damage the structure of your batter. Gently stir with other wet ingredients.

Sweetener
I prefer to use honey in my recipes. There are many sweeteners such as white sugar, brown sugar, agave syrup, maple syrup... It doesn't matter what you use. You can use your favourite one. —Andrea Jackulíková