Blueberry Flax Breakfast Muffins
A nourishing, satiating breakfast muffin to keep you full and fueled with minimal refined carbs andno refined sugar
Equipment
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- ¼ cup ground flax
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp vanilla
- ⅓ cup maple syrup
- ½ cup vanilla greek yogurt
- ¼ cup olive oil
- 1 cup blueberries I prefer frozen and tossed in flour so they don't sink to the bottom of the dough
- 1 large egg
Instructions
Meal Prep Instructions: Heat oven to 375
- mix dry ingredients 1 cup whole wheat flour, 1 cup rolled oats, 1/4 cup ground flax, 1/2 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, 1/2 tsp salt in a small bowl until well combined
- Mix wet ingredients 1 tsp vanilla, 1/3 cup maple syrup, 1/2 cup vanilla greek yogurt, 1/4 cup olive oil , 1 large egg in a large bowl until well combined
- Add dry ingredients to wet ingredients and stir until just combined, not over mixing! Fold in 1 cup blueberries.
- Scoop into silicon muffin mold and bake at 375 for 5 minutes then lower to 350 for another 8-10 minutes or until center comes out clean with a knife
- Cool completely before storing in a bag for up to 5 days or freezing for several months!
Notes
Nutrition
Calories: 164kcalCarbohydrates: 22gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.002gCholesterol: 16mgSodium: 189mgPotassium: 133mgFiber: 3gSugar: 8gVitamin A: 31IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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