Whole Wheat Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Makes 8 good size muffins. This recipe is easily doubled.1/2 cup 1% milk1 cup oats3/4 cup whole wheat flour1/4 cup whole wheat pastry flour1 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 teaspoon cinnamon1 tablespoon flax seeds2 tablespoons water1/4 cup unsweetened applesauce1 teaspoon vanilla1/4 cup sugar1 cup frozen blueberries1/2 to 1 cup of chopped nuts (I usually use almonds, pecans or walnuts)
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", milk, 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.
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. I like my muffins a bit drier so you might prefer to add up to 1 cup of milk.
Number of Servings: 8
Recipe submitted by SparkPeople user STORYTELLER12.
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", milk, 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.
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. I like my muffins a bit drier so you might prefer to add up to 1 cup of milk.
Number of Servings: 8
Recipe submitted by SparkPeople user STORYTELLER12.
Nutritional Info Amount Per Serving
- Calories: 242.8
- Total Fat: 12.1 g
- Cholesterol: 0.8 mg
- Sodium: 321.5 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 5.0 g
- Protein: 5.7 g
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