These healthy muffins are made with nutty wholewheat flour and tart blueberries. They are packed with goodness, 100% free from refined sugar, and make a perfect grab-n-go breakfast or after-school snack. Here’s how to make them.
Ingredients:
- 1 ¾ cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- ⅓ cup melted coconut oil
- ½ cup honey or other natural liquid sweetener
- 2 eggs, preferably at room temperature
- 2 teaspoons vanilla extract
- 1 cup Greek yogurt
- 1 cup frozen blueberries
- 1 tablespoon rolled oats (for topping)
Instructions:
- Preheat the oven to 400°F. Line a 12-cup muffin tin with unbleached muffin liners.
- Put the flour, baking powder, baking soda, sea salt, and cinnamon in a large mixing bowl and mix to combine.
- In another smaller bowl, combine the coconut oil, honey, eggs, and vanilla extract. Beat to make sure the eggs are thoroughly mixed, before adding the Greek yogurt.
- Add the wet ingredients to the dry ingredients and stir to combine, taking care not to over-mix or your muffins will be tough. Use a wooden spoon to gently combine the ingredients, rather than beating the batter with an electric whisk.
- Spoon the mixture into the muffin liners, and sprinkle the tops with oats.
- Bake for 15-20 minutes or until a piece of spaghetti comes out clean. The muffins should be golden brown and fluffy.
- Leave to cool before storing the muffins in an airtight container, ready to grab on your way out the door!
