Rating
5
Average: 5 (1 vote)
Active time
10 minutes
Total time
30 minutes
Yield
12 muffins
Nutritioni
Ingredients

3 tablespoons canola oil

½ cup pure maple syrup

1 cup plain low-fat yogurt (regular or Greek)

1 egg

1 teaspoon vanilla extract

1 ⅓ cups whole wheat pastry flour

1 cup rolled oats

2 teaspoons baking powder

¾ teaspoon salt

½ teaspoon cinnamon

¼ teaspoon baking soda

1 cup fresh or frozen blueberries

Instructions
  1. Preheat oven to 400°F, and prepare a 12-cup standard muffin tin with spray, butter and flour, or paper baking cups.
  2. Measure the oil into a measuring cup, then add the maple syrup. (The syrup slips easily from the measuring cup due to the oil.) Pour oil and syrup into a large bowl, then add yogurt, egg and vanilla. Beat vigorously with a spoon or whisk until everything is well mixed.
  3. In a separate bowl, thoroughly combine all dry ingredients except the blueberries. Then stir the dry ingredients and the blueberries into the wet ingredients, until moistened.
  4. Spoon the batter into the muffin tin, filling each cup just short of the top.
  5. Bake for 18-20 minutes, until tops are browned and a toothpick comes out clean.
  6. Remove from oven and cool for 10 minutes before removing to a cooling rack.

 

 

An Oldways Whole Grains Council recipe and photo.

Nutrition

Nutrition Facts (per muffin): Calories: 170
Total Fat: 4.5g
Saturated Fat: 1g
Sodium: 270mg
Carbohydrate: 27g
Fiber: 3g
Total Sugar: 10g (Added Sugar: 8g)
Protein: 5g

Yield: 12 muffins

How'd it Taste?

Sarina
September 17, 2018
5
These turned out really fantastic! I used frozen wild blueberries. Can't wait to try this recipe again using a different fruit and maybe adding some nuts or seeds!

Review this Recipe