Mini Blueberry Orange Muffins

• 6 ounces, weight Chobani Blueberry Greek Yogurt
• 1/4 cups Sugar Or 6 Individual Serving Size Packets Of Stevia
• 1/2 cups Egg Substitute Or Sub 2 Eggs For The 1/2 Cup Of Egg Substitute
• 1/4 cups Coconut Milk, Unsweetened
• 1 Tablespoon Coconut Oil Or Canola Oil
• 1 teaspoon Vanilla Extract
• 1 whole Orange, Zested
• 1/3 cups Orange Juice, Freshly Squeezed
• 1-1/2 cup Whole Wheat Pastry Flour Plus Extra For Sprinkling Over The Berries
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Salt
• 1 cup Blueberries, Fresh Or Frozen

1. Preheat oven to 350u0b0F. Spray two 24-count mini muffin pans with cooking spray; set aside. Recipe makes about 44 muffins.
2. In a medium bowl, mix yogurt and sugar until combined. Add egg, coconut milk, coconut oil, vanilla extract, orange zest and orange juice; mix until combined.
3. In a separate bowl add flour, baking powder, baking soda and salt. Mix together.
4. Add flour mixture into the yogurt mixture, and mix until just combined. Do not over mix.
5. Sprinkle a little bit of flour onto the blueberries, just to coat them, that way they don't sink in your muffins. I just placed them in my bowl that I had my flour mixture in, then added about a teaspoon of flour and gave them a shake.
6. Fold in blueberries. Spoon batter into prepared pans.
7. Bake for 10-12 minutes or until a wooden pick inserted into center comes out clean. Remove pans from oven and set on a rack.
8. Cool in pan for a few minutes and finishing cooling on a wire rack.

chobani, ubc, egg substitute, ubc, coconut oil, vanilla, orange, orange juice, whole wheat pastry flour, baking powder, baking soda, salt, blueberries

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