Another week, another healthy muffin recipe to devour for the upcoming days. While I was thoroughly enjoying 80 Day Obsession the previous two weeks, I ended up injuring my left shoulder and have had to postpone continuing on with the program until I am healed. Originally I thought maybe a week off with medication and rest would do the trick, but it’s looking like perhaps it isn’t that easy. So instead of being at a standstill, I decided to purchase the new Beachbody Program “2B Mindset” that centers on just nutrition. No exercise is necessarily, although I may start back slowly on a treadmill this upcoming week. 2B Mindset teaches you what to eat, how to eat and most importantly – how to keep it off; all without calorie counting or depriving yourself. I think each of us could benefit from this! If you’re interested in joining or learning more, don’t hesitate to reach out! There’s no limit on accountability buddies.
- 1 cup all-purpose flour
- 1 cup old fashioned rolled oats
- ½ tsp ground cinnamon
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg, lightly beaten
- 1 cup plain Greek yogurt
- ¼ cup honey
- ¼ cup unsweetened almond milk
- 2 tbsp coconut palm sugar
- 1 cup fresh or frozen blueberries
- Preheat oven to 350 degrees. Well grease a cupcake pan with cooking spray, or use cupcake liners. Set aside.
- Using a large mixing bowl add flour, old fashioned oats, cinnamon, baking powder, baking soda and salt. Combine well.
- In another medium sized mixing bowl add egg, greek yogurt, honey, unsweetened almond milk, coconut palm sugar. Combine well.
- Slowly add wet ingredients to large mixing bowl of dry ingredients. Mix well.
- In a small bowl, add 1 tablespoon of flour. Add blueberries, tossing so that they are as covered with flour as possible. This will keep them from bleeding through the batter.
- Carefully fold blueberries into the large mixing bowl with the rest of the ingredients until they are well combined.
- Add batter to 12 cupcake liners, filling each about 3/4th full. Sprinkle a pinch of coconut sugar over each muffin.
- Bake for 22-25 minutes, or until a toothpick can be inserted and come out clean. Allow to cool on a cooling rack for at least 5 minutes before handling.
- Muffins can last up to 5 days if stored in an airtight container.