Whole-Wheat Blueberry and Oat Muffins
If you love blueberry muffins, but wish they were a bit healthier, we have a recipe just for you.
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.
Set your oven to 350 degrees Fahrenheit. Grab a 12-count muffin pan and spray with a non-stick spray.
Set out 2 mixing bowls, sift the whole-wheat flour, baking powder, and brown sugar. Add the wholegrain oats and set aside.
User other mixing bowl and crack in 2 eggs and whisk lightly. Stir in yogurt and Grapeseed oil.
Add the bowl of wet ingredients to the dry, add the frozen blueberries and shredded carrot. Stir until combined, don’t over mix or the batter won’t bake well.
Spoon mixture evenly into the muffin pan and bake for about 25 Minutes until they are nice and golden on top and a wooden skewer comes out clean. Cool them in the pan for 5 minutes before turning out onto a clean dish towel.
NOTES: Package, label and freeze in an airtight container to store for later.
12 servings
1 muffin
- Amount per serving
- Calories145
- % Daily Value *
- Total Fat 3.6g5%
- Saturated Fat 0.7g4%
- Sodium 34mg2%
- Total Carbohydrate 24g9%
- Dietary Fiber 1.1g4%
- Total Sugars 4g
- Protein 4.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Set your oven to 350 degrees Fahrenheit. Grab a 12-count muffin pan and spray with a non-stick spray.
Set out 2 mixing bowls, sift the whole-wheat flour, baking powder, and brown sugar. Add the wholegrain oats and set aside.
User other mixing bowl and crack in 2 eggs and whisk lightly. Stir in yogurt and Grapeseed oil.
Add the bowl of wet ingredients to the dry, add the frozen blueberries and shredded carrot. Stir until combined, don’t over mix or the batter won’t bake well.
Spoon mixture evenly into the muffin pan and bake for about 25 Minutes until they are nice and golden on top and a wooden skewer comes out clean. Cool them in the pan for 5 minutes before turning out onto a clean dish towel.
NOTES: Package, label and freeze in an airtight container to store for later.
