Before you begin any recipe you need to make sure you have all the ingredients. I have been there so many times where I start cooking and I find out I am missing a main ingredient half way into my recipe. Here below, I laid everything I needed out. I normally use coconut milk but we ran out and I really wanted to try this recipe out so used my husbands milk he had in the house.
The next step is to measure everything out. This makes it really easy when making the food because it is just a grab and dump action you need to do.
Super simple. Follow the directions and they will turn out GREAT!
They baked and now are out and ready to cool off. Here is the finished product!!! The kids were drooling at this point.
I added a serving of fruit on the side to make it more of a complete meal. I felt good as a mom with the breakfast I made the kids.
I see this being great for breakfast before school and even for an afternoon snack as well.
- 2 cups white whole wheat flour or gluten-free* flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tbsp unsalted butter or coconut oil, melted and cooled slightly
- 2 large egg whites, room temperature
- 1 tbsp vanilla extract
- ½ cup plain Greek yogurt
- 2 tbsp honey
- ¾ tsp vanilla crème stevia (I didn't have it and they turned out great still.)
- ¾ cup milk of choice
- 1 ¼ cups fresh blueberries, divided (I used frozen)
- Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Mix in the honey and stevia. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in 1 cup of blueberries.
- Divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 19-22 minutes or until the tops are firm to the touch. I cooked for 19 minutes and think it would of been done sooner. So keep an eye on them. If you are cooking mini muffins like I did the cooking time will be less also. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack. The kids ate them up warm and asked for seconds!!
- Got this recipe from www.amyshealthybaking.com
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