It’s nice to have an easy grab and go breakfast that the kids love too! I like to make a batch of healthy muffins, freeze them and on busy mornings pop a few in the oven. Warm buttered muffins right out of the oven are always the best! These “healthy” muffins are actually still delicious. Recipe makes 12

[ingredients title=”Ingredients”]

  • 1 1/4 cup white whole wheat flour (Substitute for gluten-free flour if you want)
  • 1/2 cup almond meal
  • 1/2 cup rolled oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 T melted coconut oil or butter
  • 1 tsp vanilla
  • 1/2 cup plain Greek yogurt
  • 2 eggs
  • 1/2 cup honey
  • 3/4 cup milk or milk alternative
  • 1 cup blueberries + 1/4 cup
  • 1/2 cup unsweetened coconut flakes
  • 2 small lemons tested (or 1 large) The lemon flavor is light.  If you like a stronger lemon flavor add a couple drops of lemon oil if you like.[/ingredients][directions title=”Directions”]
    1. Preheat oven to 350′.
    2. Coat 12 muffin cups with nonstick cooking oil or spray.
    3. In a large bowl mix dry ingredients: flour, almond meal, oats, baking powder and salt.
    4. In separate bowl whisk eggs. Add oil, yogurt, milk and whisk together.
    5. Mix with dry ingredients.
    6. Then fold in 1 cup blueberries, coconut, and lemon zest (and lemon oil if using).
    7. Divide batter between muffin cups.
    8. Then press remaining 1/4 cup blueberries into the tops of muffins so they are visible and bake (a couple each)
    9. Sprinkle with additional coconut on the tops if you like, or oats.
    10. Bake about 20 minutes until tops are firm and toothpick comes out clean.