Mixed Berry Muffins
Servings 12 Muffins
Ingredients
- 1 ½ cups all purpose flour
- ¾ cup old fashioned rolled oats
- ½ cup coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup almond milk
- ½ cup greek yogurt
- ¼ cup coconut oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ⅓ cup blueberries
- ⅓ cup diced strawberries
- ⅓ cup raspberries
Instructions
- Preheat oven to 375°F. Prepare a 12 cup muffin tin by greasing it with cooking spray or by adding muffin liners.
- In a large mixing bowl, combine flour, oats, coconut sugar, baking powder, cinnamon and salt.
- In a glass liquid measuring cup, combine almond milk, coconut oil, greek yogurt, eggs, and vanilla extract.
- Create a space in the center of the dry ingredients. Pour the wet ingredients into the bowl and gently mix ingredients with a silicone spatula.
- Gently fold in blueberries, strawberries, and raspberries.
- Use a cookie scoop or ¼ cup measuring cup to scoop batter into a greased or lined muffin tin, filling cups about ¾ of the way full.
- Bake muffins for 20-22 minutes, until muffins bounce back when gently touched.
- Allow muffins to cool on a cooling rack.
Nutrition
Serving: 1muffin | Calories: 176kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 227mg | Fiber: 1g | Sugar: 10g
