Red, White, and Blueberry Muffins
By the time 4th of July rolls around, we’re ready for some yummy treats. Summer produce is in abundance and we always have too many strawberries and blueberries in our fridge. And I never let fresh produce go to waste. We can only drink so many strawberry and blueberry smoothies so it was time for a healthy snack recipe and I think the girls and I created a good one. A healthy, clean-eating, sugar-free, delicious muffin that could be mistaken for a cupcake if you ask me!
Ingredients:
Dry Ingredients:
3/4 cup quick oats
3/4 cup quick oats
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp sea salt
1/4 cup ground flaxseed meal
Wet Ingredients:
1 egg
3/4 cup vanilla unsweetened almond milk
5 oz lowfat vanilla Greek yogurt
1/4 cup honey
1/2 cup blueberries
1/2 cup chopped strawberries
1/3 cup white chocolate chips
Instructions:
Preheat oven to 350*F. Combine dry ingredients in a bowl, mix well. Combine wet ingredients in a separate bowl. Add wet ingredients to dry ingredients. Fold in blueberries, strawberries, and chocolate chips. Spoon into lined muffin tins. Bake at 350 for 15-20 minutes until edges turn light brown and toothpick inserted into to center comes out clean. Cool on wire rack for 10 minutes. Enjoy!
