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Blueberry Muffins

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Ingredients:

1 Cup Whole Wheat Flour
1 Cup Old Fashioned Rolled Oats
1 ½ TSP Baking Powder
½ TSP Baking Soda
½ TSP Cinnamon
¼ TSP Salt
1 Large Egg
1 Cup Plain Greek Yogurt
¼ Cup Honey
2 TBSP Brown Sugar
¼ Cup Unsweetened Almond Milk or Skim Milk
2 TSP Vanilla Extract
1 Cup Blueberries, Frozen or Fresh

Directions:

  1. Preheat oven to 350F and grease a muffin pan with nonstick cooking spray.
  2. In a large mixing bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
  3. In a separate bowl, beat the egg until it becomes slightly frothy. Whisk in the yogurt, honey, sugar, almond milk and vanilla, mix until well combined.
  4. Add the wet ingredients to the dry ingredients and mix gently until just combined. Fold blueberries into the batter.
  5. Divide the batter evenly among 12 muffin cups and sprinkle with brown sugar if desired.
  6. Bake for 20-22 minutes or until the top of the muffins are firm to touch and toothpick comes out clean. Once cooled completely, store in an airtight container for up to 5 days.

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