1 Cup BBF Organic Agave
1 Cup plain low-fat yogurt
2 Tbsp BBF Virgin Organic Coconut Oil, melted
2 Tbsp Vanilla
1 tsp almond extract
1 Cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 Cups rolled oats
--Fruit and Nuts--
1 Cup blueberries
1/2 Cup dried cranberries
1/2 Cup chopped nuts (almonds, pecans, or walnuts)
1. Preheat oven to 325°F.
2. Mix the wet ingredients in a large bowl or blender.
3. Mix dry ingredients (except oats) in a separate bowl.
4. Add dry ingredients to wet ingredients. Mix well. Add oats, one cup at a time. Fold in fruit and nuts.
5. Fill muffin tin to top and bake for 23-28 minutes.
Makes 18 muffins
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