Power Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
No stick spray2 Cups All Purpose Flour (or Pamela's Gluten Free Baking Mix)1 Cup Oats2/3 Cup Sugar (I use Agave equivalent)1 tsp Baking Powder1 tsp Baking Soda1/2 tsp Salt12 Ounces Honey Nonfat Greek Yogurt (Chobani)2 Large Eggs4 tbs Butter (melted, slightly cooled)1 tsp Vanilla Extract1.5 Cups Blueberries1/2 Cup Ground flaxseed
Heat oven to 350
Coat muffin tin with cooking spray or liners
Combine flour, sugar, oats, baking powder, baking soda, salt and ground flaxseed in a bowl.
Combine yogurt, eggs, butter, and vanilla in a second bowl.
Fold yogurt mixture into dry mixture; stir to combine completely.
Gently fold in blueberries
spoon into muffin tins.
Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
Serving Size: Makes 24 Mini Muffins or 12 Regular
Coat muffin tin with cooking spray or liners
Combine flour, sugar, oats, baking powder, baking soda, salt and ground flaxseed in a bowl.
Combine yogurt, eggs, butter, and vanilla in a second bowl.
Fold yogurt mixture into dry mixture; stir to combine completely.
Gently fold in blueberries
spoon into muffin tins.
Bake until top is golden and springs back when you gently touch it, 20-25 minutes.
Serving Size: Makes 24 Mini Muffins or 12 Regular
Nutritional Info Amount Per Serving
- Calories: 116.6
- Total Fat: 3.1 g
- Cholesterol: 5.2 mg
- Sodium: 133.4 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.5 g
- Protein: 4.0 g
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