✤1/2 cup (60g) whole-wheat flour
✤1/2 cup (60g) all-purpose flour
✤1/4 cup (26g) flax seed meal
✤2 tsp baking powder
✤1/2 tsp baking soda
✤1/2 tsp salt
✤1/4 cup almond milk
✤1/2 cup (128g) almond butter
✤1/2 cup maple syrup
✤2 tbsp (24g) brown sugar
✤1 egg, room temperature
✤3/4 cup honey flavored skyr or greek yogurt
✤2 tsp vanilla extract
❖Preheat oven to 400°F (200°C). Butter & flour a 12-count muffin tin.
❖In a large bowl, mix together the flours, flax, baking powder, baking soda & salt. In a separate bowl, whisk together the milk, almond butter, maple syrup, brown sugar, egg, yogurt & vanilla.
❖Slowly fold in the dry ingredients into the wet until just moistened.
❖Fill muffin cups 3/4 of the way to the top and bake for 15-25 minutes, depending on milk-fat content of yogurt, until a toothpick inserted in the center comes out clean. Cool in pan on wire rack 15 min, then turn out onto rack to cool completely.
