Healthy Blueberry Muffins

Healthy Blueberry Muffins

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From: EatingWell.com, October 2018

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.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Lightly coat a muffin tin with cooking spray.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 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:
  • Exchanges: 1 fat, ½ fruit, ½ other carbohydrate, ½ starch

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