Whole-Wheat Blueberry and Oat MuffinsIf you love blueberry muffins, but wish they were a bit healthier, we have a recipe just for you. These 9 ingredient, whole-wheat blueberry and oat muffins are the best tasting healthy muffin ever!
I like to use 2 whole cups of frozen blueberries because they are available year round in your freezer section at the grocery store. Frozen berries give a really cool marble effect throughout the batter, making the muffin look like a piece of art. Don’t let whole-wheat flour intimidate you. I promise you will get a dense batter packed full of flavor. Adding oats into the mix increases your fiber content and helps fill you up faster. These whole-wheat blueberry and oat muffins are made healthier with the use of yogurt, adding necessary probiotics to help your digestive system stay healthy. I’ve been using brown sugar as a substitute for recipes that call for white sugar – it’s still sugar, but is healthier than its refined alternative. A small amount of oil is used instead of butter. Do you have a hard time getting your family to eat veggies? This recipe is a perfect opportunity to finely shred in carrot.
These muffins are the kind that you can eat anytime of the day – that’s right! Since they are not overly sweet, relatively healthy and bursting with blueberries, they make a great grab-and-go breakfast, mid-morning/late-afternoon snack or after dinner dessert. If kept correctly in an airtight container they should last for 3-4 days. I usually double or triple the recipe and freeze portions out for the days we have guests over. Simply let thaw on counter top and pop in oven on low for a few minutes until warm through. Yumm!
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