These are a family favorite and a terrific breakfast. I grab two of them on the go and I am satisfied till lunch. These muffins are loaded with fiber and protein. They also make a great snack and they are very easy to make.
1 cup Xagave
3 Eggs
1 cup of plain yogurt
(unsweetened, lowfat or reg.)
2 Tbl. canola oil (or vegetable)
2 tsp. vanilla
1 tsp. almond extract
1 cup of whole wheat flour*
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups rolled oats
1 cup blueberries
1/2 cup dried cranberries
1/2 cup chopped nuts
(almonds, pecans or walnuts)
Preheat oven to 325°F. Mix the wet ingredients in separate
large bowl or blender. Mix dry ingredients (except
oats) in a separate bowl. Add dry ingredients to wet
ingredients. Mix well. Add oats, one cup at a time. Fold
in blueberries and cranberries. Fill muffin tin to top and
bake at 325°F for 23 to 28 minutes.
These are a great snack. They can sit in a container on
the shelf for several days and will continue to taste fresh
and delicious.
