Blueberry Flax Seed Muffins
Ready for something a little different? These blueberry muffins use a combination of ground flax seed and oats to achieve their unique texture--and blueberries for juicy pops of flavor. Delish!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 muffins
Ingredients
- 1 egg
- 1/4 c. brown sugar
- 1/4 c. maple syrup
- 1 tsp. vanilla
- 3/4 c. plain Greek yogurt
- 2 Tbsp. vegetable oil
- 1/4 c. unsweetened almond milk
- 1/4 c. ground flax seed meal
- 1/2 c. whole wheat flour
- 3/4 c. all-purpose flour
- 3/4 c. quick-cooking or rolled oats
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 1/4 c. fresh or frozen blueberries
Instructions
- Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray.
- In a large bowl, combine all wet ingredients: egg, brown sugar, maple syrup, vanilla, yogurt, oil, and almond milk.
- To the same bowl, add dry ingredients: flax seed meal, whole wheat flour, all-purpose flour, oats, salt, cinnamon, baking powder, and baking soda. Stir until just combined. Fold in blueberries.
- Divide mixture among 12 muffin cups and bake 20-22 minutes or until browned on top. Store in an airtight container.
Notes
Adapted from Running With Spoons.