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Whole-Wheat Blueberry and Oat Muffins

Yields12 ServingsPrep Time10 minsCook Time40 minsTotal Time50 mins

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.

 1 ½ cups whole-wheat flour
 1 ½ tsp baking powder
 ½ cup brown sugar
 1 cup wholegrain oats
 2 eggs
 1 ¼ cups plain Greek yogurt
 2 tbsp oilyou can also use vegetable oil
 ½ cup finely shredded carrot
 2 cups frozen blueberries
1

Set your oven to 350 degrees Fahrenheit. Grab a 12-count muffin pan and spray with a non-stick spray.

2

Set out 2 mixing bowls, sift the whole-wheat flour, baking powder, and brown sugar. Add the wholegrain oats and set aside.

3

User other mixing bowl and crack in 2 eggs and whisk lightly. Stir in yogurt and Grapeseed oil.

4

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.

5

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.

6

NOTES: Package, label and freeze in an airtight container to store for later.

Nutrition Facts

Serving Size 1 muffin

Servings 0


Amount Per Serving
Calories 145
% Daily Value *
Total Fat 3.6g6%

Saturated Fat 0.7g4%
Sodium 34mg2%
Total Carbohydrate 24g8%

Dietary Fiber 1.1g5%
Sugars 4g
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.