Ingredients:

  • 1 1/2 cups (180g) Rolled oats
  • 1 cup (120g) Whole wheat pastry flour
  • 1 tsp (5g) Baking powder
  • 1/2 tsp (3g) Baking soda
  • 1/4 tsp (1.5g) Fine sea salt
  • 1 tsp (2g) Ground cinnamon
  • 1/2 cup (120g) Plain Greek yogurt
  • 1/3 cup (80ml) Pure maple syrup
  • 1 Large egg (50g)
  • 1/4 cup (60ml) Unsweetened almond milk
  • 1 tsp (5ml) Pure vanilla extract
  • 1 1/2 cups (225g) Fresh blueberries
  • 2 tbsp (15g) Rolled oats

Instructions:

  1. Place 1 cup of rolled oats into a blender or food processor and pulse until they reach a fine, sandy consistency to create oat flour.
  2. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with parchment liners or grease with coconut oil.
  3. In a large bowl, whisk together the processed oat flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, whisk together the Greek yogurt, maple syrup, egg, almond milk, and vanilla until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
  6. Gently fold in the fresh blueberries.
  7. Spoon the batter equally into the 12 muffin cups and sprinkle the remaining whole rolled oats on top.
  8. Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.