Berry Good Muffins
These berry filled muffins are a healthier choice, containing less sugar and more wholesome ingredients.
Servings: 24 Muffins
Equipment
- 1 muffin pan with liners
- 1 large bowl
- 1 medium bowl
Ingredients
- 3 Tablespoons ground flax seed
- 3 Tablespoons water
- 3 cups rolled oats, preferably quick cooking
- 3 cups all-purpose white flour, unbleached
- 1-1/2 cups light brown sugar
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons baking soda
- 1 tablespoon baking powder, aluminum free
- 3 cups Greek yogurt or plant-based yogurt, my favorite is Kite Hill plain unsweetened almond milk yogurt
- 1 cup extra virgin olive oil, or other oil of your choice
- 1 teaspoon vanilla extract, optional
- 3 cups raspberries or blueberries, fresh or frozen
Instructions
- Preheat oven to 400°F
- Start by making a flax egg; stir 3 Tablespoons ground flax seed into 3 Tablespoons of water, and set aside
- In a large bowl, combine the oats, flour, brown sugar, salt, baking soda, and baking powder
- In a medium bowl, whisk together the yogurt, oil, flax egg (and vanilla if using)
- Fold the wet ingredients into the dry ingredients
- Gently fold in the berries
- Pour into 24 lined muffin cups (the batter will be thick)
- Bake for 20 minutes
Notes
TO FREEZE
Arrange cooled muffins on a baking sheet single layer; freeze for 2 to 3 hours.
Use one of the following methods:
- Vacuum Sealer – Arrange the frozen muffins single layer, then seal using a vacuum sealer (press the "seal" button before the muffins compress)
- Zipper Storage Bag – Arrange the frozen muffins single layer in storage bag (consider sucking air from the bag using a straw) and seal