adapted from the blog Running With Spoons – I love keeping these guys around the house for a quick, healthy, and delicious breakfast (or afternoon snack!)
Prep Time: 15 min | Bake Time: 20 min | Yields: 12 muffins
- 1/2 cup (120 g) all-purpose flour
- 1/4 cup whole wheat flour
- 1/4 cup ground flax seed
- 1 cup (80 g) old fashioned rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 1 large egg
- 1 cup (225 g) plain Greek yogurt
- 1/4 cup (80 g) honey
- 2 Tbsp (24 g) brown or dark brown sugar
- 1/4 cup (60 ml) milk
- 2 tsp vanilla extract
- 1 cup (140 g) blueberries, frozen or fresh
Preheat your oven to 375F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil (or butter). Set aside.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar or your own custom topping if you need things a bit sweeter.
Put the muffins in the oven and immediately reduce temperature to 350 F – this flash of higher heat will help you get those nice muffin tops.
Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 5 days, or freeze for up to 3 months.