We have reduced the sugar by 50% to make a lower-sugar, whole-grain muffin that is packed with blueberry flavor. Almond flour, rolled oats and Greek yogurt boost the protein and fiber for a satisfying breakfast treat.
Nutrition per serving may change if servings are adjusted.
¾ cup old-fashioned rolled oats
¾ cup white whole-wheat flour
¼ cup almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1½ cups blueberries
1 cup reduced-fat plain Greek yogurt
⅓ cup packed brown sugar
¼ cup reduced-fat milk
¼ cup butter, melted and cooled
1 large egg, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 375°F. Lightly coat a muffin tin with cooking spray.
Stir oats, white whole-wheat flour, almond flour, baking powder, baking soda, cinnamon and salt together in a large bowl. Add blueberries and stir to coat.
Whisk yogurt, brown sugar, milk, butter, egg and vanilla together in a medium bowl until blended. Add the wet ingredients to the dry ingredients and stir until just combined. Divide the batter among the prepared muffin cups, using a generous ¼ cup batter per muffin cup. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Let cool in the pan for 10 minutes before removing to a wire rack to cool completely.
To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
148 calories;6 g fat(3 g sat); 2 g fiber; 19 g carbohydrates; 5 g protein; 8 mcg folate; 28 mg cholesterol; 9 g sugars; 6 g added sugars; 219 IU vitamin A; 2 mg vitamin C; 69 mg calcium; 2 mg iron; 160 mg sodium; 93 mg potassium
Carbohydrate Servings: 1½
Exchanges: 1 fat, ½ fruit, ½ other carbohydrate, ½ starch