Whole Wheat Blueberry Muffins
- Number of Servings: 11
Ingredients
1 cup non-dairy milk1 tbsp apple cider vinegar1/4 cup ground flax seed1 and 3/4 cups whole wheat pastry flour 1 & 1/2 tsp baking soda1 tsp ground cinnamon1/4 tsp kosher salt1/4 cup extra virgin olive oil (or vegetable)1/2 cup pure maple syrup1 tsp pure vanilla extract1 & 1/2 cup blueberries
1. Preheat oven to 375F and line a muffin tin with liners. In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside.
2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts) and add the wet to the dry and stir until just combined.
3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners.
4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. Cool for at least 15 minutes before serving.
Serving Size: 11
Number of Servings: 11
Recipe submitted by SparkPeople user APPLE_TREE.
2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts) and add the wet to the dry and stir until just combined.
3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners.
4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. Cool for at least 15 minutes before serving.
Serving Size: 11
Number of Servings: 11
Recipe submitted by SparkPeople user APPLE_TREE.
Nutritional Info Amount Per Serving
- Calories: 165.0
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 194.2 mg
- Total Carbs: 25.8 g
- Dietary Fiber: 3.4 g
- Protein: 3.3 g