Blueberry Oatmeal muffins

Ingredients:
2.5 cups oats
1.5 cups almond milk
1 egg, lightly beaten
1/3 cup maple syrup
2 Tbsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup blueberries

Directions:
1. Combine oats and milk in large bowl.  Cover and let soak in refridgerator for 8-12 hours.
2. Preheat oven 375
3. Stir remaining ingredients into bowl of oats.
4.  Bake for 25-30 minutes, until they spring back when touched.

Bran Muffins

Ingredients:

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 1 Tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 
  
• 1 cup milk
• 1/2 cup coconut oil
• 1/4 cup honey
• 1 egg, well beaten
• 
  
• 1 1/2 cups bran
• 3/4 cup banana or squash or pumpkin

Directions:

1. Mix first set of ingredients
2. Add second set
3. Add third set, mix just until moistened
4. Pour into muffin pan
5. Bake at 400 for 18-22 minutes

Honey Sweetened Corn Muffins

Ingredients:

• 1 1/4 cup stone ground cornmeal
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 3/4 cup  plain Greek yogurt
• 1/2 cup milk
• 1/4 cup honey (see note)
• 1/4 cup melted coconut oil

Directions:

1. Preheat the oven to 400 degrees.
2. Grease a 12-cup muffin tin.
3. In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, and salt.
4. In a medium bowl, lightly beat the eggs. Add the yogurt, milk, honey, and melted coconut oil and whisk to combine well.
5. Add the wet ingredients to the dry ingredients and fold together until just incorporated. The batter should be light and fluffy, so try not to stir too much and deflate the batter.
6. Fill the 12 muffin cups and then bake 10-12 minutes or until the muffins are just cooked through. As all ovens vary, check a few minutes early; they will cook quickly at the high oven temperature and over-baking will create a dry baked good.
7. Serve warm with butter and/or your favorite jam, as desired.

Blueberry Muffins

Ingredients:

• 3/4 cup fresh blueberries
• 1 and 1/4 cup flour (half wheat, half all-purpose)
• 1 tsp baking powder
• 1/2 tsp salt
• 4 Tbsp honey
• 6 oz. vanilla Greek yogurt
• 1/4 cup coconut oil
• 1 Tbsp blueberry juice (if you have some on hand)
• 1/4 cup milk
• 3/4 tsp vanilla
• 1 egg

Directions:

• Preheat oven to 375
• Mix dry ingredients and wet ingredients seperately.
• Add blueberries to dry ingredients and gently fold in wet ingredients.
• Scoop into muffin tins and bake for 18 minutes.