The Pioneer Woman Tasty Kitchen
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Mini Blueberry Orange Muffins

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Level: Easy

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Description

Healthy, moist, fluffy little muffins, chock full of blueberries with a hint of orange.

Ingredients

  • 6 ounces, weight Chobani Blueberry Greek Yogurt
  • ¼ cups Sugar Or 6 Individual Serving Size Packets Of Stevia
  • ½ cups Egg Substitute Or Sub 2 Eggs For The 1/2 Cup Of Egg Substitute
  • ¼ cups Coconut Milk, Unsweetened
  • 1 Tablespoon Coconut Oil Or Canola Oil
  • 1 teaspoon Vanilla Extract
  • 1 whole Orange, Zested
  • ⅓ cups Orange Juice, Freshly Squeezed
  • 1-½ cup Whole Wheat Pastry Flour Plus Extra For Sprinkling Over The Berries
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 cup Blueberries, Fresh Or Frozen

Preparation

Preheat oven to 350°F. Spray two 24-count mini muffin pans with cooking spray; set aside. Recipe makes about 44 muffins.

In a medium bowl, mix yogurt and sugar until combined. Add egg, coconut milk, coconut oil, vanilla extract, orange zest and orange juice; mix until combined.

In a separate bowl add flour, baking powder, baking soda and salt. Mix together.

Add flour mixture into the yogurt mixture, and mix until just combined. Do not over mix.

Sprinkle a little bit of flour onto the blueberries, just to coat them, that way they don’t sink in your muffins. I just placed them in my bowl that I had my flour mixture in, then added about a teaspoon of flour and gave them a shake.

Fold in blueberries. Spoon batter into prepared pans.

Bake for 10-12 minutes or until a wooden pick inserted into center comes out clean. Remove pans from oven and set on a rack.

Cool in pan for a few minutes and finishing cooling on a wire rack.

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