Ingredients

The following ingredients have 12 Servings
  • 1.75 cups white whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 cup fresh blueberries (frozen works too)
  • 2 large eggs
  • 1/2 cup honey
  • 1/3 cup nonfat Greek yogurt
  • 1 cup mashed banana (~2 medium bananas)
  • 1/2 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil

Instruction

  • Preheat the oven to 350ºF and line a muffin pan with muffin liners and spray with cooking spray.
  • Combine all dry ingredients in a medium-size bowl and set aside.
  • Next, in a separate large bowl, whisk together the two eggs. Then, add the rest of the wet ingredients to the bowl (except for coconut oil) and mix to combine.
  • Slowly add dry ingredients to wet ingredients and stir the batter until well combined. Finally, add melted coconut oil and mix again.
  • Finally, generously fill each muffin well. We filled ours between 3/4 of the way full and all the way to the top.
  • Bake at 350ºF for 23-25  minutes or until a toothpick comes out clean when inserted into the center.
  • Remove the blueberry muffins from the oven and let cool for at least 10 minutes before eating.