Ingredients
- 2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon cinnamon
- 2 1/4 cups fruit (strawberries, blueberries, apricots, raspberries, peaches...)
- 2 large eggs
- 1/2 cup plain yogurt
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup honey
Instructions
- Preheat oven to 350 F, and grease a muffin tin (or use a silicone muffin pan.)
- In a large bowl, mix flour, baking powder, baking soda, and cinnamon.
- Fold in finely diced fruit (save 1/4 cup for garnish) and stir to coat.
- In a separate bowl, whisk together eggs, yogurt, coconut oil, vanilla, and honey.
- Pour wet ingredients into dry ingredients and stir until well-combined. Do not over-mix.
- Portion batter equally into muffin pan. (You should get 12 over-sized muffins.)
- Bake 22-25 minutes, or until muffins are completely set and golden brown.
- Cool slightly, and enjoy! Refrigerate leftovers up to 3 days.
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