Blueberry Muffins - Whole Wheat, flax, coconut flour
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
1 C + 1/8 C whole wheat flour1/4 C + 1/8 C coconut flour1/2 C flax meal1/4 C coconut sugar1 t baking soda10 dates1/3 C canola oil1/4 C honey1 t vanilla extract2 egg whites1 whole egg1 C + 1/4 C buttermilk, lowfat2 ripe bananas1 C + 1/2 C blueberries
Combine dry ingredients and sift together well (including coconut sugar).
I used a food processor to chop, then mix in this order:
Dates
Oil
Honey
Vanilla
Egg whites and whole egg
Buttermilk
Banana
Pour blueberries over dry mix, then pour in wet ingredients and stir very gently just until moistened.
Spoon into greased muffin tins. Makes about 17 or 18.
Bake at 350 for about 20 - 25 minutes. Store in fridge, but can be served at room temperature.
Number of Servings: 17
Recipe submitted by SparkPeople user BABSINATL.
I used a food processor to chop, then mix in this order:
Dates
Oil
Honey
Vanilla
Egg whites and whole egg
Buttermilk
Banana
Pour blueberries over dry mix, then pour in wet ingredients and stir very gently just until moistened.
Spoon into greased muffin tins. Makes about 17 or 18.
Bake at 350 for about 20 - 25 minutes. Store in fridge, but can be served at room temperature.
Number of Servings: 17
Recipe submitted by SparkPeople user BABSINATL.
Nutritional Info Amount Per Serving
- Calories: 163.7
- Total Fat: 6.2 g
- Cholesterol: 13.2 mg
- Sodium: 104.4 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 4.1 g
- Protein: 3.9 g
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