Healthy Blueberry Muffins
Ingredients
The batter
-
2
cups
white whole wheat flour
-
¾
cup
honey
-
1
teaspoon
cinnamon
-
1
cup
plain Greek yogurt
-
½
teaspoon
salt
-
⅓
cup
coconut oil, melted
-
1½
teaspoons
vanilla extract
-
2½
teaspoons
baking powder
-
2
large
eggs
-
1
tablespoon
white whole wheat flour
The toppings
Instructions
- Preheat the oven to 375°F and line a muffin pan with nonstick muffin liners.
- In a large bowl, whisk together the wet ingredients: honey, Greek yogurt, coconut oil, vanilla extract, and eggs.
- In a medium bowl, combine the dry ingredients: white whole wheat flour, cinnamon, salt, and baking powder, then fold them into the wet mixture.
- In a small bowl, toss 1½ cups of blueberries with 1 tablespoon of flour to coat them.
- Gently fold the coated blueberries into the batter.
- Spoon the batter into the muffin pan, filling each liner about ¾ full.
- Sprinkle the remaining blueberries on top of each muffin.
- Bake for 20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
16
Calories
176
Total fat
5g
Total carbohydrates
30g
Total protein
4g
Sodium
98mg
Cholesterol
24mg
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