Ingredients
>
1/3 cup extra virgin olive oil
>
1 cup sour cream (or vegan equivalent)
>
1/2 cup maple syrup
>
1/2 cup Michele’s Granola ® Original Oat & Nut Butter
>
2 eggs (or vegan equivalent)
>
2 tsp vanilla extract
>
1/2 cup whole wheat flour
>
1 1/2 cups all-purpose flour
>
1 tsp baking soda
>
1 tsp baking powder
>
1/2 tsp salt
>
1 1/2 cups frozen berries
>
2 tbsp Turbinado sugar, optional for sprinkling
>
Try it with 1/2 cup Michele’s Granola ® Maple Pecan Oat & Nut Butter instead of the listed Original Oat & Nut Butter
Steps
1
Preheat the oven to 350 degrees. Line 2 muffin trays with paper muffin liners, and spray with nonstick spray.
2
In a medium bowl, whisk together oil, sour cream, maple syrup, Michele’s Oat & Nut Butter, eggs and vanilla. In a second medium bowl, whisk together flours, baking soda, baking powder and salt. Using a wooden spoon, add flour mixture to liquid mixture and stir until just blended. Fold in frozen berries.
3
Evenly spoon into muffin liners. Sprinkle sugar over the tops of muffins, if desired. Bake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.
Comments
Recipe Sponsored by Michele's Granola®