Ingredients

The following ingredients have 12 Servings
  • 1 cup whole wheat pastry flour (or all-purpose white flour)
  • 3/4 cup oats
  • 1/2 cup flax seed meal
  • 1/2 cup brown sugar (packed)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups blueberry yogurt (low fat, plain or vanilla work too)
  • 1 ripe banana (mashed)
  • 1/3 cup coconut oil (softened but not melted)
  • 1 teaspoon vanilla
  • 1 cup blueberries (fresh or frozen)

Instruction

  • Pre-heat oven to 400 degrees and line muffin pan with baking cups or spray with non-stick spray.
  • In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
  • In a medium bowl, mix together yogurt, banana, coconut oil and vanilla.
  • Slowly add the wet ingredients to the dry ingredients using a rubber spatula and mix until just combined. Carefully fold in the blueberries.
  • Divide batter evenly into each muffin tin - a large ice cream scoop works well for this. Bake for 20-22 minutes or until toothpick comes out clean.
  • Let muffins cool for several minutes before removing from the pan.