Low-Fat Blueberry Flax Yogurt Muffins
Time: 30 minutes
Servings: 12 Muffins
12 Ingredient recipe
Low Fat, Low Sugar, Low Sodium
1 3/4 Cup whole wheat pastry flour1 Cup Agave 1/4 Cup ground flax seed 2 Teaspoons baking powder 2 Teaspoons lemon juicePinch of ground nutmeg 3/4 Cup non-fat Greek Yogurt 1/4 Cup no sugar coconut milk 2 Large vegetarian fed eggs 2 Tbs. Coconut Oil 1 Cup Fresh or Frozen Wild Blueberries, no sugar added 1/2 Cup blanched or toasted Hazelnuts (optional)
Preheat oven to 350. Combine flour, agave, flax, baking powder, nutmeg, and lemon juice. Whisk together non fat greek yogurt, coconut milk, and eggs in a large bowl. Stir dry mixture into wet. Add coconut oil, and mix to combine. Fold in blueberries and hazelnuts. If using paper cups line muffin tin with cups, if not spray with non stick cooking spray. Pour batter into each mold. Bake 25 minutes, or until toothpick comes out clean. Transfer muffins to wire rack and cook.
Calories: 205 Protein: 5 g Fat: 1 g Carbs: 25 Sugars: 10 g Fiber: 4 g
These are a great fiber and protein rich muffin with antioxidant blueberries. If you are looking for a low-fat, low-sugar, low sodium treat then this is just what you need.