Name: Blueberry Yogurt Muffins
Cuisine: American
Ingredients: 1 cup whole wheat pastry flour; ¼ cup all purpose white flour; ¾ cup sprouted oats (we use One Degree Organics); ½ tsp baking soda; ½ tsp sea salt; ¼ tsp cinnamon; ⅓ cup liquid coconut oil; ¼ cup pure maple syrup or 1/3 cup pure date syrup (can add more if prefer sweeter, but for a breakfast muffin, my husband and kids prefer less sweet); 2 eggs; ¾ cup yogurt (for dairy free, we've used coconut yogurt and it came out great); 2 tsp vanilla extract; 2 tbsp lemon juice; 1 cup blueberries, sprinkled with whole wheat flour (so they won't sink to the bottom of the muffin)

1 cup whole wheat pastry flour

¼ cup all purpose white flour

¾ cup sprouted oats (we use One Degree Organics)

½ tsp baking soda

½ tsp sea salt

¼ tsp cinnamon

⅓ cup liquid coconut oil

¼ cup pure maple syrup or 1/3 cup pure date syrup (can add more if prefer sweeter, but for a breakfast muffin, my husband and kids prefer less sweet)

2 eggs

¾ cup yogurt (for dairy free, we've used coconut yogurt and it came out great)

2 tsp vanilla extract

2 tbsp lemon juice

1 cup blueberries, sprinkled with whole wheat flour (so they won't sink to the bottom of the muffin)

Preheat oven to 400F and line a muffin tin with silicone muffin liners

In a large bowl, combine the flours, oats, baking soda, salt, and cinnamon.

In a small bowl, mix together the coconut oil, date syrup, eggs, yogurt, vanilla extract, and lemon juice.

Pour the wet ingredients into the dry, and whisk together.

Add in the flour-dusted blueberries and combine with the batter.

Pour into tins and bake for 18 minutes until center is cooked through.

CategoryBaby Led Weaning, Breakfast, Child-Friendly, Dairy-free/Soy-free, Muffins, SnacksCuisineAmerican

Ingredients