These tender muffins contain some honey for sweetness, but MUCH less than found in most recipes:
Preheat oven to 375°F. Line a 12-cup muffin pan with paper baking cups; coat with baking spray.Stir together whole-wheat flour, oats, almond flour, baking powder, and salt in a medium bowl.
Whisk together eggs, milk, honey, oil, and zest in a large bowl. Add flour mixture to egg mixture; stir until just combined. Gently fold in blueberries.Divide the batter among the muffin cups. Bake until a wooden pick inserted in center of muffins comes out with moist crumbs, 18 to 20 minutes.Also appeared in:
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