Healthy Blueberry Muffins
These healthy blueberry muffins come out so fluffy all thanks to the whole grains, natural sweeteners, and a little Greek yogurt.
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Fat 4
Carbs 28
Protein 4
Yield 12
Ingredients
Dry Ingredients
- 1.75 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup fresh blueberries frozen works too
Wet Ingredients
- 2 large eggs
- 1/2 cup honey
- 1/3 cup nonfat Greek yogurt
- 1 cup mashed banana ~2 medium bananas
- 1/2 cups unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
Instructions
- Preheat the oven to 350ºF and line a muffin pan with muffin liners and spray with cooking spray.
- Combine all dry ingredients in a medium-size bowl and set aside.
- Next, in a separate large bowl, whisk together the two eggs. Then, add the rest of the wet ingredients to the bowl (except for coconut oil) and mix to combine.
- Slowly add dry ingredients to wet ingredients and stir the batter until well combined. Finally, add melted coconut oil and mix again.
- Finally, generously fill each muffin well. We filled ours between 3/4 of the way full and all the way to the top.
- Bake at 350ºF for 23-25 minutes or until a toothpick comes out clean when inserted into the center.
- Remove the blueberry muffins from the oven and let cool for at least 10 minutes before eating.
Watch it
Nutrition Facts
Calories: 161kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Fiber: 3g | Sugar: 15g