• Coach Kate

Blueberry Muffins

Here’s your mom hack tip! Make these muffins for the week in place of cereal for your kids! . I make muffins every Sunday and boiled eggs. Sometimes I even do protein pancakes and freeze them.

Ingredients: * 1 cup (120 g) gluten free flour* * 1 cup (80 g) old fashioned rolled oats ground up * 1 1/2 tsp baking powder * 1/2 tsp baking soda * 1/2 tsp ground cinnamon * 1/4 tsp salt * 1 large egg * 1 cup (225 g) plain Greek yogurt * 1/4 cup (80 g) honey * 2 Tbsp (24 g) coconut palm sugar * 1/4 cup (60 ml) unsweetened almond milk * 2 tsp vanilla extract * 1 cup (140 g) blueberries, frozen or fresh . INSTRUCTIONS 1. Preheat your oven to 350F (176C) and prepare a muffin pan. Set aside. 2. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside. 3. In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined. 4. Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 Tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter. 5. Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired. 7. Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. Enjoy! YouTube video:

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