I was surprised with these - Alex actually enjoyed them! Usually when he realizes that I've made something healthier, it's impossible for him to like it. He even set one out for his breakfast in the morning. I'm very pleased with the results! They're subtly sweet, moist, with just enough berries.
I tossed all the rest of the muffins into a freezer bag and into the freezer so that we can just reheat them when we want them and don't feel obligated to eat them all right away! I'm excited to have ready made breakfasts and snacks waiting for me in the freezer! I'm sure they won't last long.
Whole Wheat Blueberry Muffins
yields 1 dozen muffins
1 1/2 cups white whole wheat flour
1/2 cup rolled oats
1 T baking powder
1/2 t salt
1 1/2 cups blueberries (fresh or frozen)
1 T + 1 t ground flax seed
3 T water
1/3 cup agave nectar
6 packets truvia (or 1/2 cup sugar)
1-5.3 oz. container plain greek yogurt (a bit more than half a cup)
1/2 cup unsweetened applesauce
1/2 t almond extract
1/2 t vanilla
In a small bowl, combine the flour, oats, baking powder and salt. Set aside. In a medium sized bowl, whisk together the flax seeds and water, until thick and foamy. Whisk in the truvia until well combined. Add in the greek yogurt, applesauce, extracts and agave nectar. Stir until well incorporated. Add the blueberries to the flour mixture and toss lightly to blend together. Slowly add the flour mixture to the wet mixture and stir until just combined - do not overmix!
Scoop with a large spoon into a greased muffin tin and bake at 350ºF for 20-25 minutes. Remove from the pan and cool on a wire rack.