There is just something wonderful about warm muffins and a hot cup of coffee on a lazy Sunday morning. Whip these up in less than 30 minutes and enjoy:)
1 large egg
1 cup of Greek Yogurt (we used Stonyfield Greek Yogurt)
1/2 cup brown sugar (or your alternative sweetener of choice)
1 tablespoon of vanilla
1 tablespoon of cinnamon
3/4 cup of Flax Chia Coconut
1 cup Whole Wheat Flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups of blueberries
Preheat Oven to 375 degrees. Line muffin tin with 10 cupcake liners. Whisk egg, Greek yogurt, vanilla and brown sugar in a bowl. In another bowl, whisk together flour, Flax Chia Coconut, cinnamon, baking powder, baking soda and salt.
Add dry ingredients and stir gently until combined. Divide batter into cupcake liners. Then bake for 20 minutes. Best served warm with Barlean's Coconut Oil instead of butter.
Instead of the blueberries, another delicious combo is raspberries and chocolate chips if you want to a sweeter option.
What is your favorite muffin combination?