Berry Oat Muffins
Berry Oat Muffins
Yield 12
Ingredients
- (1 cup) Whole wheat flour
- (1 cup) Rolled oats
- (1/2 cup) Almond flour
- (1/2 cup) Coconut sugar or sweetener of your choice
- (1 tsp) Baking powder
- (1/2 tsp) Baking soda
- (1/2 tsp) Ground cinnamon
- (1/4 tsp) Sea Salt
- (1 cup) Greek yogurt
- (1/4 cup) Coconut oil, melted
- (1/4 cup) Unsweetened applesauce
- (2 large) Eggs
- (1 tsp) Vanilla extract
- (1 cup) Mixed berries strawberries, blueberries, raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the whole wheat flour, rolled oats, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt. Mix well.
- In a separate bowl, whisk together the Greek yogurt, melted coconut oil, applesauce, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to prevent dense muffins.
- Gently fold in the mixed berries.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve and enjoy your delicious and nutritious Healthy Berry Oat Muffins!
- Note: These muffins can be stored in an airtight container at room temperature for a few days or refrigerated for longer freshness. They make a great one-handed breakfast or snack packed with the goodness of berries and oats.
