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Whole wheat muffins with oat flour and no eggs but are huge and fluffy still! ohsweetbasil.com eggless, egg free
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Whole Wheat Blueberry Muffins

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: 100 Family Favorite Easy Healthy Recipes
Keyword: blueberry, breakfast, muffins, oat four, whole wheat
Servings: 6 extra large muffins
Author: Sweet Basil

Ingredients

  • 1/4 Cup Strawberry Greek Yogurt
  • 1/4 Cup Coconut Oil melted
  • 1/4 Cup Honey
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Milk
  • 1/2 teaspoon Vanilla
  • 1/2 Cup Flour
  • 1/2 Cup Oat Flour* see note
  • 1 Cup Whole Wheat Flour
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/2 Cups Blueberries
  • Turbinado Sugar for topping
US Customary - Metric

Instructions

  • Heat the oven to 425 and grease a texas sized muffin tin.
  • In a mixer, combine the yogurt and coconut oil.
    1/4 Cup Strawberry Greek Yogurt, 1/4 Cup Coconut Oil
  • Add the sugars, milk and vanilla and mix again until smooth.
    1/4 Cup Honey, 1/2 Cup Brown Sugar, 1/2 Cup Milk, 1/2 teaspoon Vanilla
  • In a separate bowl, whisk together the dry ingredients, tossing the blueberries in a touch of the regular flour, set aside then add the excess back into the bowl.
    1/2 Cup Flour, 1/2 Cup Oat Flour* see note, 1 Cup Whole Wheat Flour, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 1/2 teaspoon Salt, 1 1/2 Cups Blueberries
  • Slowly, with the mixer on, add the dry ingredients to the wet ingredients and mix until smooth.
  • Fold in the berries and scoop into the muffin tin.
  • Top with turbinado sugar and bake for 15-20 minutes or until golden on top.
    Turbinado Sugar for topping

Notes

You can make your own oat flour by placing old fashioned oats into a food processor or blender.
store at room temperature, covered, for up to 3 days

Nutrition

Serving: 1g | Calories: 356kcal | Carbohydrates: 59.7g | Protein: 7g | Cholesterol: 3.6mg | Fiber: 4g | Sugar: 29.6g