These muffins are delicious with numerous nutritional upgrades to make them a healthy addition to breakfast or a nice, anytime snack. I received the pomegranate molasses as a gift and it worked well in this recipe; making these muffins outstanding.

Ingredients

• 1 1/4 cup whole wheat flour
• 1/2 cup almond flour
• 1/2 tsp cream of tarter
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/3 cup avocado oil, coconut or olive oil
• 1/2 cup honey (or combo of honey & maple syrup)
• 1 tbsp pomegranate molasses (optional)
• 2 eggs
• 1 cup vanilla Greek yogurt
• 2 tsp vanilla extract
• 1 cup blueberries + 1 tbsp flour (mix together until flour lightly coats blueberries)

Method

Preheat oven to 400 degrees and prepare muffin tin with non-stick cooking spray or fluted muffin cups.

Combine flours, cream of tarter, baking soda, salt and cinnamon in large bowl. In a medium bowl, whisk together oil, honey/maple syrup, pomegranate molasses and eggs. Next add the yogurt & vanilla extract and thoroughly mix. Next, add to dry ingredients with consideration placed on avoiding over-mixing at this stage. Fold in blueberries slowly.

Spoon into prepared muffin tin and bake in preheated oven for 16-18 minutes or until butter knife/toothpick comes out clean and the muffins are golden. Allow to cool on rack 5-10 min, then remove muffins from tin by gently loosening around edges with butter knife. Have a muffin!