Blueberry Spinach Muffins

I'm always on the hunt for healthy, no-guilt treat recipes that are easy to whip up, as I am by NO means a baker. Tonight, I was paroozing pinterest, while standing hungrily in my kitchen post-workout, & found my inspiration for this recipe.

{recipe found here, but my recipe includes adaptations}

My Ingredients:

1.5 C Whole Wheat Flour

2 Tablespoons + 2 Teaspoons of Truvia

1.2 C Unsweetened Applesauce

"Palm-ful" of Fresh Blueberries

1 Large Egg

1 Teaspoon Vanilla Extract

1 C Fresh Spinach

2 Tablespoons of Coconut Oil

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

Dash of Salt

[[I also ended up using a splash of unsweetened almond milk]]

Directions:

1. Turn on your favorite iTunes station or the latest episode of The Bachelorette.

... THEN, Pre-heat oven to 350° F :)

2. Combine Truvia, Egg, Applesauce, Vanilla Extract, Oil & Spinach in a blender or food processor and give it a whirl! Pour blended spinach liquid into a large mixing bowl.

3. In a separate bowl, combine flour, baking soda, baking powder & salt.

4. Mix the wet & dry ingredients together with a spatula- the duo will form a thick dough.

**To loosen mine up a bit, so I could fold in my blueberries, I added a splash of unsweetened almond milk.

5. Fold in said blueberries

6. Spoon dough into a greased muffin tin & place in over for 15-18 minutes.

7. Eat a muffin IMMEDIATELY after baking (just kidding, watch out for burning your mouth!). Then, portion the rest of the muffins into baggies so you can freeze or refrigerate the perfect amount.

**This recipe makes about 9-10 large muffins**

If your sweet tooth is super cray-cray & you need to take these bad boys to the next level, try drizzling a small amount of honey or agave while hot!

Give this recipe a try and let me know what you think.

Bon Appetit

xo

Blueberry-Oat Yogurt Muffins

Enjoy these moist, warm muffins with sweet, gooey blueberries sweetened oh so lightly & baked to a golden perfection with a melt in your mouth center and crisp top..

*insert SWOON here*

Good ole pinterest comes thru again for this recipe inspiration {from domesticatedacademic.wordpress.com}.

Ingredients:

2 cups all-purpose flour
{I used gluten-free baking flour)

1 cup oats–quick or regular oats

1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend

{OR 2/3 cup sugar.. I use truvia}

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 & 1/2 cups honey nonfat Greek yogurt

{I used plain chobani}

2 large eggs, lightly beaten

4 Tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

1 cup fresh blueberries

*if you're feeling spicy, try adding some lemon juice OR ground cinnamon*

Directions:

Heat oven to 350°.

Coat muffin tin with cooking spray or liners.

Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.

Combine yogurt, eggs, butter, and vanilla in a second bowl.

Fold yogurt mixture into dry mixture; stir to combine completely.

Gently fold in blueberries.

Spoon mixture into muffin tins {don't be afraid to fill them full}.

Be aware that this becomes more of a dough than bater.. see?

Bake until top is golden and springs back when you touch it,  about 25 minutes.. but keep timer and monitor after minute 22-ish.

Bon Appetit! 

xo, linz