Whole Wheat Blueberry Muffins

In a small bowl, combine the flour, oats, baking powder and salt. Set aside. In a medium-sized bowl, whisk together the flax seeds and water, until thick and foamy. Whisk in the Truvia until well combined. Add in the Greek yogurt, applesauce, extracts and agave nectar. Stir until well-incorporated. Add the blueberries to the flour mixture and toss lightly to blend together. Slowly add the flour mixture to the wet mixture and stir until just combined—do not overmix!

Scoop with a large spoon into a greased muffin tin and bake at 350ºF for 20-25 minutes. Remove from the pan and cool on a wire rack.