Power Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Power Blueberry Muffins calories by ingredient
Introduction
Power Breakfast Muffins. Can be made Gluten Free easily. Power Breakfast Muffins. Can be made Gluten Free easily.Number of Servings: 24
Ingredients
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No stick spray
2 Cups All Purpose Flour (or Pamela's Gluten Free Baking Mix)
1 Cup Oats
2/3 Cup Sugar (I use Agave equivalent)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
12 Ounces Honey Nonfat Greek Yogurt (Chobani)
2 Large Eggs
4 tbs Butter (melted, slightly cooled)
1 tsp Vanilla Extract
1.5 Cups Blueberries
1/2 Cup Ground flaxseed
Tips
If you use Agave, put that in with the wet ingredients and omit the suger with the dry ingredients. I used Pamela's Gluten Free Baking mix for these muffins and it worked out perfectly.
Directions
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