Written by: Lauren

During my second pregnancy (which is soon coming to an end), I have definitely allowed myself to eat what I and the babies want but have also tried to keep a balance between our wants and the nutrients that we need. I have been trying my best to make healthy choices without sacrificing too much in the taste department. This past weekend, for Valentine’s Day, I prepared a little brunch picnic for my husband, my daughter, and myself. I decided to make a healthier version of the blueberry muffin recipe we are all used to as we already had so many other sweets in this meal. They were delicious!

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1. Preaheat oven to 350 and coat muffin tin with cooking spray.

2. Mix together 2 cups all purpose flour, 2/3 cup sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 cup quick or regular oats, and 1/2 teaspoon of salt in a bowl. * I used whole wheat flour instead of all purpose as it is a healthier option.

3. In a second bowl, mix together 1 1/2 cups honey nonfat Greek yogurt, 2 large eggs, 4 tablespoons unsalted butter (melted and slightly cooled), and 1 teaspoon vanilla extract. * Blueberry muffins are traditionally made without oats and yogurt which makes for a much less healthy option.

4. Add the dry bowl to the yogurt bowl and mix well with 1 cup bluberries.

5. Fill the muffin tin completely and bake until golden on top (20 – 25 minutes).

I hope you have enjoyed this new edition of our weekly Food Fridays series. Sharing recipes helps us to constantly be looking for new things to make at home, even if it is not always easy to eat healthy. Do you have a favorite healthier option to share? We would love to hear from you. Leave a comment below and share your homemade recipe or favorite Pinterest pick!



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