Whole Wheat Blueberry Muffins |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I'm always trying to tweak muffin recipes to make them healthier (less sugar, whole grain, no oil or butter, no eggs) but still taste good. I always have a muffin for a snack between breakfast and lunch. To make these vegan, use soy milk instead of regular milk. Read more . If you don't like blueberries, or don't have any around, put in your favourite dried chopped fruit instead. (If you do opt for dried fruit, up the milk to 3/4 or 1 cup - I cut back on the milk because the blueberries make the muffin mushy and wet if there's too much milk). Ingredients:
1/2 cup 1% 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 |
1/2 teaspoon cinnamon |
1 tablespoon flax seeds |
2 tablespoons water |
1/4 cup unsweetened applesauce |
1 teaspoon vanilla |
1/4 cup sugar |
1 cup frozen blueberries |
1/2 to 1 cup of chopped nuts |
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 nuts. Spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
4. Suggested modifications: Make these muffins with your favourite dried chopped fruit instead of the blueberries, and use 3/4 cup or 1 cup of milk instead. Replace the milk with soy milk to make these vegan.
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