Blueberry Yogurt Muffins

This recipe was from the ME First Nutritionist. I doubled the recipe and brought some into work. My daughter, Suri, loved them. I will definitely make them again-next time I'm going to go with all almond meal and omit the whole wheat flour. 

Here is the recipe with the changes I made:

Blueberry Yogurt Muffins

Ingredients:

1 Cup Whole Wheat Flour

1 Cup Almond Meal

3 Tbsp. Stevia 

1/2 tsp. Salt

1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

2 eggs

1 Cup Lemon Chobani Greek Yogurt (this is about 1.5 single serve containers)

6 Tbsp. Applesauce

4 Tbsp. Almond Milk (I used vanilla unsweetened)

1 Cup Fresh Blueberries (could also use frozen)

2 Tbsp. Chia Seeds (I used them, but you could omit them)

Directions:

In a small bowl, combine the flour, sugar, salt, baking powder & baking soda. In another bowl, combine the eggs, yogurt, applesauce and milk. Stir into dry ingredients until just moistened. Fold in blueberries. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 degrees for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. 

Yield: 12 muffins

Nutrition Facts: 1 muffin equals 160 calories, 4 g fiber, 4 g protein