Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.25 tsp fine sea salt
  • 0.5 cup plain Greek yogurt
  • 0.5 cup pure maple syrup
  • 1 large egg
  • 0.25 cup unsweetened almond milk
  • 1 tsp pure vanilla extract
  • 1.5 cups fresh blueberries
  • 1 tbsp rolled oats

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or grease with coconut oil.
  2. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
  3. In a separate large bowl, beat the egg, then whisk in the Greek yogurt, maple syrup, milk, and vanilla until the mixture is smooth.
  4. Pour the dry ingredients into the wet mixture and stir with a spatula just until combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups and sprinkle the top of each with a few oats.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.