TanteMonika's Blueberry Muffins
- Number of Servings: 12
Ingredients
1/4 cup Ground Flaxseed1 and 3/4 cups Whole Wheat Pastry Flour1 and 1/2 teaspoons Baking Soda1/2 teaspoon Cinnamon1/4 teaspoon Salt1 cup Almond Milk1 tablespoon Apple Cider Vinegar1/4 cup Apple Sauce1/2 cup Agave Syrup1 teaspoon Vanilla Extract2 teaspoons Orange Zest1 and 1/2 cups Blueberries (fresh or frozen)
Preheat oven to 375F. Line a muffin tin with paper or foil liners.
Mix together the almond milk and vinegar; set aside.
In a large bowl combine together the ground flax seed, flour, baking soda, cinnamon and salt.
In a medium bowl, whisk together the agave, apple sauce, milk mixture, vanilla extract and orange zest.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened.
Fold in blueberries.
Scoop the batter into the prepared muffin cups; about 3 tablespoons in each.
Bake the muffins until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean which is about 15-20 minutes.
Transfer to a cooling rack and leave it there for 5 minutes. Then remove the muffins out of the tin and let it cool completely.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TANTEMONIKA.
Mix together the almond milk and vinegar; set aside.
In a large bowl combine together the ground flax seed, flour, baking soda, cinnamon and salt.
In a medium bowl, whisk together the agave, apple sauce, milk mixture, vanilla extract and orange zest.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula until just moistened.
Fold in blueberries.
Scoop the batter into the prepared muffin cups; about 3 tablespoons in each.
Bake the muffins until the tops are golden brown and a toothpick inserted in the center of the muffins comes out clean which is about 15-20 minutes.
Transfer to a cooling rack and leave it there for 5 minutes. Then remove the muffins out of the tin and let it cool completely.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user TANTEMONIKA.
Nutritional Info Amount Per Serving
- Calories: 131.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 220.5 mg
- Total Carbs: 27.9 g
- Dietary Fiber: 3.7 g
- Protein: 2.4 g
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