Muffins with whole grain cookies

Enjoy a healthy, easy-to-make, flour-free treat! These whole grain cookie muffins are perfect for moments when you want a quick yet nutritious dessert. With a fluffy texture and a delicious coconut flavor, these muffins are ideal for a comforting breakfast or a sweet snack throughout the day.

Preparation time: 10 minutes
Baking time: 30 minutes
Total time: 40 minutes
Number of servings: 16 muffins

Necessary ingredients:
- 1 cup ground whole grain cookies
- 1 egg
- 1-2 tablespoons brown sugar (optional, depending on sweetness preferences)
- 4-5 tablespoons coconut flakes
- 2 tablespoons olive oil or grape seed oil
- 250 ml natural yogurt

Step 1: Preparing the ingredients
Start by gathering all your ingredients. Make sure the whole grain cookies you use are finely ground to achieve a uniform texture. If you don't have whole grain cookies, you can use oatmeal cookies or even cocoa cookies for a more intense flavor.

Step 2: Mixing the composition
In a large bowl, beat the egg with the brown sugar until you obtain a homogeneous and frothy mixture. At this stage, you can use a whisk or an electric mixer, depending on your preference. Add the olive oil, which will not only give a pleasant taste but will also add a healthy note to your muffins. Then add the yogurt, which will provide moisture and a fluffy texture.

Step 3: Incorporating the dry ingredients
Start adding the ground cookies and coconut flakes. Gently mix with a spatula, being careful not to lose the fluffiness of the composition. It is important not to overmix, as you want the muffins to remain airy.

Step 4: Preparing the muffin tin
Preheat the oven to 180 degrees Celsius. While it heats up, prepare the muffin tins. You can use silicone molds or metal muffin pans. If you choose metal molds, make sure to grease them with a little oil or use baking paper to prevent sticking.

Step 5: Baking the muffins
Fill the muffin tins with the mixture, leaving a little space at the top, as the muffins will rise in the oven. Bake them for about 30 minutes or until they turn golden and pass the toothpick test - it should come out clean.

Useful tips:
- You can also add some dried fruits or nuts to the mixture for an extra texture and flavor.
- If you want to sweeten them more, you can use honey or maple syrup instead of sugar.
- These muffins keep very well at room temperature, but you can freeze them to enjoy later.

Nutritional benefits:
These whole grain cookie muffins are an excellent choice for those looking to reduce white flour consumption. Whole grain cookies are a good source of fiber, which helps with digestion and keeps you feeling full longer. Yogurt provides probiotics beneficial for gut health, while coconut offers healthy fatty acids that can contribute to energy.

Possible variations:
- Replace the coconut flakes with chopped dark chocolate for a decadent version.
- Add a few tablespoons of cocoa powder to turn the muffins into delicious chocolate muffins.
- Experiment with different flavors, such as vanilla or cinnamon, to customize the taste.

Serving and combinations:
These muffins are delicious served plain, but you can pair them with Greek yogurt or a scoop of vanilla ice cream for a richer dessert. Additionally, a fragrant herbal tea or freshly brewed coffee pairs perfectly with your muffins.

Frequently asked questions:
1. Can I use another type of oil?
Yes, you can also use sunflower oil or coconut oil, but the flavor will be different.
2. Can they be adapted for vegans?
Sure! Replace the egg with a ripe banana or a mixture of ground flaxseeds and water (1 tablespoon of ground flaxseeds with 2.5 tablespoons of water).

Enjoy every bite and feel free to share this recipe with friends and family! Your whole grain cookie muffins will surely become a favorite for everyone!