Whole-Wheat Blueberry & Oat Muffins

Whole Wheat Blueberry and Oat MuffinsIf you love blueberry muffins, but wish they were a bit healthier, we have a recipe just for you. These 9 ingredient, whole-wheat blueberry and oat muffins are the best tasting healthy muffin ever!
I like to use 2 whole cups of frozen blueberries because they are available year round in your freezer section at the grocery store. Frozen berries give a really cool marble effect throughout the batter, making the muffin look like a piece of art. Don’t let whole-wheat flour intimidate you. I promise you will get a dense batter packed full of flavor. Adding oats into the mix increases your fiber content and helps fill you up faster. These whole-wheat blueberry and oat muffins are made healthier with the use of yogurt, adding necessary probiotics to help your digestive system stay healthy. I’ve been using brown sugar as a substitute for recipes that call for white sugar – it’s still sugar, but is healthier than its refined alternative. A small amount of oil is used instead of butter. Do you have a hard time getting your family to eat veggies? This recipe is a perfect opportunity to finely shred in carrot.
These muffins are the kind that you can eat anytime of the day – that’s right! Since they are not overly sweet, relatively healthy and bursting with blueberries, they make a great grab-and-go breakfast, mid-morning/late-afternoon snack or after dinner dessert. If kept correctly in an airtight container they should last for 3-4 days. I usually double or triple the recipe and freeze portions out for the days we have guests over. Simply let thaw on countertop and pop in over on low for a few minutes until warm through. Yumm!

Ingredients

• 1 ½ cup whole-wheat flour.
• 1 ½ tsp. baking powder.
• 1 /2 cup brown sugar.
• 1 cup wholegrain oats.
• 2 eggs.
• 1 ¼ cups plain yogurt.
• 2 Tbsp. Grapeseed oil (you can use vegetable oil as alternative).
• ½ cup finely shredded carrot.
• 2 cups frozen blueberries.

Directions

1 – Set your oven to 350 degrees Fahrenheit. Grab a 12-count muffin pan and spray with a non-stick spray.
2 – Set out 2 mixing bowls, sift the whole-wheat flour, baking powder, and brown sugar. Add the wholegrain oats and set aside.
3 – User other mixing bowl and crack in 2 eggs and whisk lightly. Stir in yogurt and Grapeseed oil.
3 – Add the bowl of wet ingredients to the dry, add the frozen blueberries and shredded carrot. Stir until combined, don’t over mix or the batter won’t bake well.
4 – Spoon mixture evenly into the muffin pan and bake for about 25 minutes until they are nice and golden on top and a wooden skewer comes out clean. Cool them in the pan for 5 minutes before turning out onto a clean dish towel. Enjoy!

Notes: I usually eat one still warm – good chefs taste their product first right? If I am expecting guests at a later date, I will package just enough, label and freeze. The rest are kept in an airtight container.

Nutrition information:Calories 145, 3.6g fat, 0.7g sat fat, 34mg sodium, 24g carbohydrate, 1.1g fiber, 10.4g sugar,4.2g protein.

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