Since we were married, my wife has slowly been removing all white flour out of our lives and replacing it with wheat flour. At first it was kind of a hard adjustment, but as time has gone on, my family has learned to love it. You have to take those small steps that lead to lifestyle changes.
This recipe for these whole wheat muffins make those steps simple to take. They are so soft and delicious-even my picky-eater kids devoured them!
Whole Wheat Blueberry Muffins
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 (6 oz) container plain Greek yogurt (I used Chobani)
1/3 cup skim milk
1/2 cup unsweetened applesauce
1/2 cup honey
1 pint fresh blueberries
Preheat oven to 400 degrees F. Grease 15 muffin cups or line with cupcake liners.
In a bowl, mix the flour, salt, baking powder, and baking soda together in a bowl.
In a separate bowl, mix together Greek yogurt, egg, skim milk, applesauce and honey. Add the liquid ingredients to the dry ingredients and mix until combined (try not to over mix). Fold in the blueberries (don’t stir too much or your batter with turn gray).
Spoon the batter into the muffin cups until they are each about 2/3 full.
Bake for 15-20 minutes or until the tops are golden brown or a toothpick inserted into the middle of a muffin comes out clean.
Makes about 15 muffins.
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By Jared Beckstrand
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Have a great day!