Ingredients
Scale
- 1/2 cup whole wheat flour
- 1/2 cup coconut flour
- 1/2 rolled oats
- 1/2 coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup egg whites
- 1/2 cup yogurt
- 1 tsp vanilla
- 1 jar jelly (I used strawberry)
Instructions
- Preheat oven to 350. Line muffin pans with silicone muffin liners and spray with coconut oil.
- In a large bowl mix together the flours, oats, sugar, baking powder, baking soda and salt.
- In a medium bowl, mix together the egg whites, yogurt and vanilla.
- Slowly pour the wet ingredients into the dry ingredients and stir to combine.
- Place 2 Tbsp of the batter in the bottom of each muffin cup, smooth it out and use a spoon to create an indent in the center of the batter.
- Scoop about 2 tsp of jelly into the indention in each muffin. Carefully cover the jelly with the rest of the batter and smooth it out until the jelly is fully covered. Seal the edges by pressing down around the perimeter of the muffin.
- Bake at 350 for 15-18 minutes, or until the muffins are golden brown and cooked through. Cool in the pan for 2 minutes, then remove from the pan and liners and finish cooling on a baking rack.
- Store in the refrigerator for up to one week! Top with some peanut butter or serve with a side of eggs and fruit.
- Prep Time: 15 minutes
- Cook Time: 15 minutes