I have PCOS, which makes processing sugar very difficult for me, so I try and limit my intake. Fortunately I dont have much of a sweet tooth. More like a potato chip/mac and cheese tooth. Regardless, I DO enjoy fruity sweets like pastries and muffins and tarts, and since last year, i have been through about 20 muffin attempts, and after much trial, these win for most flavor AND healthiest. And oddly they are perfect for the 4th of July thanks to their colors haha. Although i made them weeks ago, im just getting around to posting them today.
Makes – 36 small muffins, or 12 big and 12 small.
Nutrition – Pretty effing good for ya!
2 cups whole wheat flour
1/2 cup steel cut oats
1 tsp. baking powder
1 tsp. baking soda
1/2 tap. Salt
1/4 cup butter
1/4 cup vegetable oil
3/4 cup honey
1 cup FAGE yogurt (i prefer skim)
1/2 tsp. almond extract
1 cup chopped rhubarb*
1 cup chopped strawberries*
1 cup chopped blueberries*
1/2 cup sliced almonds
*from my CSA
Step 1 – Preheat the oven to 450 degrees F
Step 2 – Cream together Butter, Oil and Honey
Step 3 – Mix flour, baking soda, baking powder and salt in a separate bowl
Step 4 – Add egg, almond extract and yogurt to your liquids and blend
Step 5 – Mix together wet and dry
Step 6 – Fold in fruit!
Step 7 – Put into silicone baking cups or whatever you prefer….top with almonds and bake for 15 minutes, give or take.