Whole Wheat Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is my healthy modification of an easy to make muffin recipe from The Garden of Vegan by Tanya Barnard and Sarah Kramer. I love these because they're not wet as many healthy muffins seem to be. If you don't use the blueberries, you could add more milk (up to 1 cup) as the blueberries make the muffin very wet but dried fruit wouldn't. Feel free to add in chopped nuts, unsalted seeds (sunflower, pumpkin) or other dried fruit that you like. Make these vegan by using soy milk. And if you don't have flax seeds, replace the 1 tbsp flax seeds and 3 tbsp water with 1 egg. Ingredients:
1/2 cup 1% low-fat milk |
1 cup oats |
3/4 cup whole wheat flour |
1/4 cup whole wheat pastry flour |
1/2 teaspoon cinnamon (optional) |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 tablespoon flax seed |
3 tablespoons water |
1/4 cup unsweetened applesauce |
1 teaspoon vanilla |
1/4 cup sugar |
1 cup frozen blueberries |
Directions:
1. Preheat oven to 400°F Prepare muffin tins with muffin cup liners.
2. Prepare the flax eggs by first grinding the flax seeds. Add the water to the ground flax seeds and blend together until it starts to thicken up a bit.
3. In a medium bowl, stir together the flax eggs , applesauce, vanilla and sugar. In a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt. Add the wet mixture to the dry mixture and gently fold together. Gently stir in the blueberries and spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
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