Greek yogurt Whole Wheat Blueberry Muffins!

I am always trying to find ways to mix up breakfast, yes for me, but really for my 2 boys and whole wheat muffins always does the trick!

These are healthier version as they’re made with whole wheat flour, swapping olive oil for butter, and utilizing maple syrup instead of cane sugar. Just a bit higher in protein too with the Greek yogurt and 2 eggs.

I prefer these muffins as they actually satisfy hunger and keeps you full for longer vs refined muffins.

And tbh they’re really easy to make, they’re seriously so tasty and the boys love them!

Try these out and let me know how you like them!

Ingredients:
1 3/4ths cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/4th tsp ground cinnamon
1/3rd cup olive oil
1/2 cup maple syrup
2 eggs
1 cup Greek yogurt
2 tsp vanilla extract
1 cup blueberries
Sugar to top (optional)

Directions: preheat oven to 400F. In a large bowl whisk together whole wheat flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl whisk together olive oil, syrup, eggs, yogurt, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Then add blueberries and combine. Then separate into a pre-greased muffin tin and top with a sprinkle of sugar. Bake for about 18-20 minutes. Cool and can store in the refrigerator for up to 1 week.