Blueberry Oat Flaxseed Muffins
Prep Time 15 mins
Cook Time 25 mins
Serves 12
Difficulty N/A
Ingredients
- 1 cup (250 mL) Robin Hood® Oats
- 1 cup (250 mL) plain yogurt, 1%, 2% or 3%
- 2/3 cup (150 mL) packed brown sugar
- 1/3 cup (75 mL) Vegetable or Canola Oil
- 1 egg
- 1 tbsp (15 mL) finely grated orange zest
- 1 cup (250 mL) Robin Hood® Original All Purpose Flour
- 2 tbsp (30 mL) ground flaxseed
- 1 tsp (5 mL) each; cinnamon and baking powder
- 1/2 tsp (2 mL) each: baking soda and salt
- 1 cup (250 mL) blueberries, fresh or frozen
- Robin Hood® Oats for sprinkling
Directions
Step 1:
Preheat oven to 375°F (190°C). Grease or line a 12-cup muffin pan with paper liners.
Step 2:
Combine oats, yogurt, sugar, oil, egg and orange zest in a large bowl.
Step 3:
Stir flour with flaxseed, cinnamon, baking powder, baking soda and salt in a separate large bowl. Stir oat mixture into flour mixture. Add blueberries and stir until just mixed.
Step 4:
Place batter into prepared muffin cups. Sprinkle each with additional oats.
Step 5:
Bake in preheated oven for 18 to 20 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on a wire rack.