Blueberry Muffins - Whole Wheat, flax, coconut flour
Nutritional Info
- Servings Per Recipe: 17
- 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
View full nutritional breakdown of Blueberry Muffins - Whole Wheat, flax, coconut flour calories by ingredient
Introduction
These muffins are made with a mix of whole wheat and coconut flour and flax meal, sweetened with dates, bananas, honey and coconut sugar. These muffins are made with a mix of whole wheat and coconut flour and flax meal, sweetened with dates, bananas, honey and coconut sugar.Number of Servings: 17
Ingredients
-
1 C + 1/8 C whole wheat flour
1/4 C + 1/8 C coconut flour
1/2 C flax meal
1/4 C coconut sugar
1 t baking soda
10 dates
1/3 C canola oil
1/4 C honey
1 t vanilla extract
2 egg whites
1 whole egg
1 C + 1/4 C buttermilk, lowfat
2 ripe bananas
1 C + 1/2 C blueberries
Directions
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.