My muffin of the week is a delicious treat for anytime of day using fresh blueberries, although you can use frozen blueberries as well.


11/2 whole wheat flour

1 tsp baking powder

1/4 tsp sea salt

1/2 cup raw sugar

1 tsp pure vanilla

1/3 cup oil – canola, grape seed, coconut

1/3 cup Greek yogurt

1 large organic egg

1/2 cup blueberries fresh or frozen

2 bananas mashed


Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray. In a bowl mix whole wheat flour, baking powder and sea salt. In a separate bowl beat sugar and oil together. Add vanilla, egg and Greek yogurt. Combine wet ingredients into dry ingredients. Mix in bananas and then blueberries into the batter. Pour batter into muffin cups. Bake for 25-30 minutes. Let cool and transfer to cooling rack. Enjoy!