Whole Wheat Blueberry Lemon Greek Yogurt Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 large egg
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp melted coconut oil
- 1/3 upold fashioned oats
- **streusel topping**
- 1 tbsp white whole-wheat flour
- 2 tbsp brown sugar (i used truvia brown sugar blend)
- 2 tsp flaxseeds (optional)
- **muffins**
- 2 cups white whole-wheat flour
- 1 cup lemon-flavored nonfat greek yogurt (i used chobani
- 1/2 cup truvia baking blend (sub for granulated sugar)
- 1/3 upmelted coconut oil
- zest of 1 lemon (~1 tsp)
- Carbohydrate 21.3387768195292 g
- Cholesterol 38.3687499991716 mg
- Fat 8.77242768538857 g
- Fiber 3.67861616499485 g
- Protein 4.47719690028788 g
- Saturated Fat 5.13551206013809 g
- Serving Size 1 1 muffin (69g)
- Sodium 108.882828682988 mg
- Sugar 17.6601606545343 g
- Trans Fat 0.789368402879202 g
- Calories 175 calories
Preheat oven to 375 degrees F. Place 12 muffin-cup liners in muffin cups and lightly coat with non-stick spray.Combine streusel ingredients: oats, flour, brown sugar, cinnamon, flaxseed and coconut oil. Toss with a fork.In a large bowl, combine dry ingredients for muffins: flour, baking powder, baking soda, salt and cinnamon. Stir well with a whisk.In a separate bowl, combine wet ingredients: egg, Greek yogurt, Truvia (or sugar), coconut oil, vanilla extract and lemon zest. Stir well with a whisk.Add Greek yogurt mixture to flour mixture and stir until just combined. Fold in blueberries.Divide batter evenly among prepared muffin cups. Sprinkle evenly with streusel topping. Bake for 22-24 minutes, or until a wooden pick inserted in the center comes out clean.Cool on wire rack for 15 minutes before removing from pan. Remove from pan; cool completely on wire rack.
