Whole Wheat Blueberry Muffins

• 1-1/2 cup White Whole Wheat Flour
• 1/2 cups Rolled Oats
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 3 Tablespoons Plus 1 Teaspoon Ground Flax Seeds
• 3 Tablespoons Water
• 6 packages (individual Packets) Truvia (or 1/2 Cup Sugar)
• 1 container (5.3 Oz. Container, A Little More Than Half A Cup) Plain Greek Yogurt
• 1/2 cups Unsweetened Applesauce
• 1/2 teaspoons Vanilla
• 1/2 teaspoons Almond Extract
• 1/3 cups Agave Nectar
• 1-1/2 cup Blueberries

1. In a small bowl, combine the flour, oats, baking powder and salt. Set aside. In a medium-sized bowl, whisk together the flax seeds and water, until thick and foamy. Whisk in the Truvia until well combined. Add in the Greek yogurt, applesauce, extracts and agave nectar. Stir until well-incorporated. Add the blueberries to the flour mixture and toss lightly to blend together. Slowly add the flour mixture to the wet mixture and stir until just combined-do not overmix!
2. Scoop with a large spoon into a greased muffin tin and bake at 350u0b0F for 20-25 minutes. Remove from the pan and cool on a wire rack.

flour, rolled oats, baking powder, salt, water, sugar, greek yogurt, unsweetened applesauce, vanilla, almond extract, blueberries

Taken from tastykitchen.com/recipes/breads/whole-wheat-blueberry-muffins/ (may not work)