1/2 cup sugar
1 cup plain nonfat Greek yogurt
1/3 cup coconut oil
1 large egg
1 teaspoon vanilla extract
2 cups whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3-6 drops Lemon essential oil
3-6 drops Tangerine essential oil
1/2 cup granola or walnuts (optional)
Directions:
Preheat oven to 350 degrees Fahrenheit. Coat 12 large (1/2 cup) muffin cups with cooking spray, or line with paper liners. In a medium bowl, combine the Lemon, Tangerine, and sugar. Add yogurt, coconut oil, egg, and vanilla. Pulse or mix until blended together. In a large bowl, combine whole wheat flour, baking flour, baking soda, and salt in a large bowl. Add in yogurt mixture and blend or mix until it has reached a liquid form. Bake the muffins until the edges and tops are golden, 15 to 20 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm and enjoy!
No comments:
Post a Comment