What better way to get over your Monday blues than by making a batch of some yummy, and healthy blueberry muffins? These are so moist and fluffy, and without all the butter and eggs in traditional muffins! Guilt free, tasty muffins. Nothing is better than that!
Recipe
2 1/2 cups Whole Wheat Flour
1 cup coconut sugar
3/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon, optional
1 cup blueberries, fresh or frozen
1 teaspoon vanilla extract
1/3 cup avocado oil
1 1/2 cups Greek yogurt
Coarse white sugar for topping, optional
Instructions
Preheat the oven to 400°F. Lightly grease the cups of a standard muffin pan; or line with paper baking cups, and grease the paper cups.
Whisk together all of the dry ingredients, including the blueberries.
In a separate bowl, whisk together the vanilla, avocado oil, and yogurt.
Pour the liquid ingredients into the dry ingredients, stirring just to combine.
Spoon the batter into the prepared muffin cups, filling them full.
Sprinkle the tops of the muffins with coarse sugar if desired.
Bake the muffins for 18 to 20 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean.
Remove the muffins from the oven, and after 5 minutes (or when they're cool enough to handle) transfer them to a rack to cool. Serve warm, or at room temperature. Store leftovers loosely wrapped at room temperature.
*Makes 12 muffins.
If you recreate any of my recipes, feel free to tag me on instagram or twitter, and use the hashtag #holisticlyss
Happy eating !
XO,
Alyssa 💕