Blueberry Yogurt Muffins

 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
  cup liquid coconut oil
  cup pure maple syrup
 2 eggs
 ¾ cup Greek 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, mashed

1

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

2

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

3

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

4

Pour the wet ingredients into the dry, and mix together until just combined (over-mixing will result in a drier muffin).

5

Add in the mashed blueberries and combine with the batter.

6

Pour into tins and bake for 23 minutes until center is cooked through.

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
  cup liquid coconut oil
  cup pure maple syrup
 2 eggs
 ¾ cup Greek 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, mashed

Directions

1

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

2

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

3

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

4

Pour the wet ingredients into the dry, and mix together until just combined (over-mixing will result in a drier muffin).

5

Add in the mashed blueberries and combine with the batter.

6

Pour into tins and bake for 23 minutes until center is cooked through.

Blueberry Yogurt Muffins

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