Whole Wheat Blueberry Muffins |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 2 |
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I played around with a recipe that was on the back of a box of ground flaxseed. It turned out amazing! These are very moist and filling. They are also vegan, low fat, high in fiber, and best of all, QUICK AND EASY. Hope you enjoy! Ingredients:
1 1/2 cups whole wheat flour |
1/4 cup ground flax seeds |
1/4 cup organic sugar |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1 ripe banana, smashed |
1 cup soymilk |
2 tablespoons vegetable oil |
1 cup frozen blueberries |
1/2 cup walnuts (optional) |
Directions:
1. Preheat the oven to 400°F.
2. Mix dry ingredients together.
3. In a separate bowl, smash banana and whisk in soymilk and oil.
4. Pour wet ingredients into flour mixture, mixing until fully moistened but still a bit lumpy.
5. Once combined, stir in frozen blueberries and the walnuts (you can also substitute almonds or pecans if you prefer).
6. Spoon the muffin mixture into muffin tin, to about 2/3 full.
7. Bake 18-20 minutes or until tops are golden brown.
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