Ingredients

The following ingredients have 12 Servings
  • 1 3/4 cups whole wheat pastry flour or white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup nonfat plain Greek yogurt
  • 1/4 cup avocado oil (can also use melted and cooled coconut oil, melted butter or olive oil)
  • 1 large egg, at room temperature
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract, optional
  • 1 tablespoon almond milk (or milk of choice)
  • 1 1/2 cups fresh blueberries
  • Optional: 1/2 cup chopped toasted walnuts

Instruction

  • Preheat oven to 425 degrees. Line a 12 cup muffin tin with muffin liners or spray the pan with nonstick cooking spray.
  • In a large bowl, mix together the greek yogurt, oil, egg, maple syrup, vanilla extract, almond extract and almond milk until smooth. 
  • Add in the whole wheat flour, baking soda, cinnamon and salt; mix until just combined. Fold in blueberries (and walnuts if you are using).
  • Divide batter evenly into liners, filling 3/4 of the way full. Bake at 425 for 5 minutes then reduce the heat in the oven to 375 degrees and bake for 10-15 minutes more or until toothpick comes out clean or with just a few crumbs attached. Makes 12 muffins.