Blueberry Oat Muffins (wheat free)

3 cups whole oats
1 cup ground flax
1/2 cup brown sugar - not packed
1 tsp sea salt
1 tsp baking soda
1 tbsp baking powder
4 green tea bags or about 4 tbsp green tea leaves
1 tbsp cinnamon
1/2 - 1 tbsp nutmeg
1 - 2 cups almonds, ground, slivered, or sliced
1 - 2 tbsp vanilla extract
3 - 4 cups plain low-fat yogurt
2 - 4 cups small frozen blueberries

I sometimes grind 1/2 of the oats into flour to change texture in muffins.
Mix all dry ingredients
Add vanilla & yogurt and mix well
Add blueberries and stir until evenly distributed
Bake in buttered/oiled muffin tin for 20 minutes at 325 - 350 degrees, check and add 5 minute increments to baking time as needed.
Muffins will be very moist and knife or toothpick will not come out clean when done. There is no egg to worry about in baking.
To modify, change measurements according to number of muffins desired, substitute almond or other extract for vanilla, cranberries for blueberries, easy to make vegan by leaving out dairy/yogurt (try coconut or almond milk), raw or organic sugar, etc...make it your own.

Nutrition Facts (based on 2 cups blueberries, 3 cups yogurt, 1 cup almonds)

Blueberry Oat Muffins (wheat free)
12 Servings
Amount Per Serving
Calories 254.9
Total Fat 10.1 g
Saturated Fat 1.8 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 4.1 g
Cholesterol 4.9 mg
Sodium 480.8 mg
Potassium 327.4 mg
Total Carbohydrate 35.7 g
Dietary Fiber 6.7 g
Sugars 17.1 g
Protein 10.6 g
Vitamin A 1.1 %
Vitamin B-12 7.6 %
Vitamin B-6 3.4 %
Vitamin C 2.4 %
Vitamin D 0.0 %
Vitamin E 11.8 %
Calcium 26.6 %
Copper 6.4 %
Folate 3.4 %
Iron 12.8 %
Magnesium 10.0 %
Manganese 18.4 %
Niacin 2.8 %
Pantothenic Acid 5.4 %
Phosphorus 18.6 %
Riboflavin 14.7 %
Selenium 4.6 %
Thiamin 4.3 %
Zinc 6.9 %

Serving Size: makes 12-16 muffins depending on size of muffin cups

Number of Servings: 12

Recipe submitted by SparkPeople user MARCIAJKS.