Fun fact: these muffins are naturally sweetened by fruit! Pomegranates and dates pair perfectly with blueberries and lemon... such light and refreshing flavors for spring! These muffins are creamy and protein-packed from Greek yogurt and are also filled with nutritious whole grains. Great for breakfasts, snacks, and lunchboxes!
[cooked-sharing]
Preheat oven to 400F and line a muffin tin with silicone muffin liners.
In a large bowl, combine the oats, flours, baking soda, salt, and cinnamon.
In a small bowl, mix together the yogurt, pomegranate date syrup, coconut oil, lemon juice, eggs, and vanilla extract.
Pour the wet ingredients into the dry, and whisk together.
Add in the mashed blueberries, and combine with the batter.
Pour into muffin liners, and bake for 18 minutes until center is cooked through.
Ingredients
Directions
Preheat oven to 400F and line a muffin tin with silicone muffin liners.
In a large bowl, combine the oats, flours, baking soda, salt, and cinnamon.
In a small bowl, mix together the yogurt, pomegranate date syrup, coconut oil, lemon juice, eggs, and vanilla extract.
Pour the wet ingredients into the dry, and whisk together.
Add in the mashed blueberries, and combine with the batter.
Pour into muffin liners, and bake for 18 minutes until center is cooked through.