Ingredients
The following ingredients have 12 Servings
- 1 1/4 cup (150 g) all-purpose flour*
- 3/4 cup (60 g) quick cooking oats
- 1/4 cup (30 g) ground flaxseed
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 3/4 cup (175 g) plain Greek yogurt
- 1/2 cup (120 ml) maple syrup
- 1/4 cup (60 ml) unsweetened almond milk
- 2 Tbsp (30 ml) vegetable or melted coconut oil
- 2 tsp vanilla extract
- 1 cup (140 g) blueberries, frozen or fresh
Instruction
- Preheat your oven to 375F (190C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with parchment paper liners. Set aside.
- In a large mixing bowl, combine the flour, oats, flaxseed, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, maple syrup, almond milk, oil, 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 gently fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top.
- Bake for 20 – 22 minutes, or until the tops of the muffins begin to turn golden 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 at room temperature for up to 5 days, or freeze for up to 3 months.
