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Blueberry oatmeal muffins

Blueberry Oatmeal Muffins

Breakfast

Blueberry Oatmeal Muffins

Serves: 6

Ingredients

cooking spray

3 cups Bob’s Red Mill organic rolled oats

2 teaspoons ground cinnamon

1/4 teaspoon Le Saunier de Camargue fleur de sel sea salt

1 teaspoon baking powder

2 cups Siggi’s vanilla Icelandic yogurt

3 Gelson’s Finest organic omega 3 eggs beaten

1 1/2 teaspoons Simply Organic vanilla extract

2 tablespoons Wholesome Sweeteners organic raw blue agave nectar

1 1/2 cups Earthbound Farm organic frozen blueberries defrosted

5 tablespoons Flanigan Farms slivered almonds divided

Directions

Arrange the oven rack in the middle position in the oven. Preheat the oven to 350�Fahrenheit.

Spray a 12 cup muffin pan with cooking spray.

Combine oats, cinnamon, salt, and baking powder in a mixing bowl. Stir in yogurt, eggs, vanilla, and agave. Gently stir in blueberries it?s fine to include the blueberry juice if you don?t mind purplish muffins and 1/4 cup of almonds.

Spoon batter into muffin tins, filling each to the same level. Sprinkle remaining tablespoons of almonds on muffin tops. Bake 30 to 35 minutes, until the tops are starting to brown on the edges. Cool slightly before removing and cooling on a wire rack. Freeze or refrigerate leftovers.

2 muffins contain:

Calories

370

Fat

Saturated Fat

Trans Fat

Cholesterol

110mg

Sodium

320mg

Total Carbohydrate

48g

Dietary Fiber

Sugars

14g

Protein

19g

Vitamin A

4 percent DV

Vitamin C

2 percent DV

Calcium

11 percent DV

Iron

14 percent DV