Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 266.2
- Total Fat: 15.3 g
- Cholesterol: 31.0 mg
- Sodium: 286.0 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 3.8 g
- Protein: 5.0 g
View full nutritional breakdown of Blueberry Muffins calories by ingredient
Introduction
Clean eating version of blueberry muffins Clean eating version of blueberry muffinsNumber of Servings: 12
Ingredients
-
0.33 cup Honey
2 large Egg, fresh, whole, raw
1 cup Silk Pure Almond Milk - Unsweetened Vanilla Almond Milk
.33 tbsp Lemon juice
.5 cup Olive Oil
1.5 cup Whole Wheat Flour
1.5 cup Oats, Quaker
4 tsp Baking Powder
.5 tsp Cinnamon, ground
.5 tsp Salt
1.25 cup Blueberries, fresh
2 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
.5 cup, chopped Pecans
Directions
1.Preheat the oven to 375 degrees. Line a muffin tin with baking wrappers or grease the tins well with coconut oil.
2. In a small bowl, mix together the coconut milk and lemon juice. Let sit for 5-10 minutes.
3. Place the honey, eggs, and coconut oil in a mixing bowl and whisk together until well combined.
4. In another bowl, whisk together the whole wheat flour, oat flour, baking powder, cinnamon and salt. Whisk half of the dry ingredients into the wet ingredients. Add in half of the coconut milk mixture and whisk until just combined. Whisk in the remaining dry ingredients and finish by adding in the remaining coconut milk mixture, mixing just until combined - do not over-mix.
5. Fold the blueberries into the batter.
6. Divide the batter evenly between the prepared muffin tins (tins will be completely full of batter).
7. Bake in the preheated oven for 18-20 minutes or until tops are set.
8. Let cool for 5 minutes and remove from pan. Store in an airtight container.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NATASHIA8911.
2. In a small bowl, mix together the coconut milk and lemon juice. Let sit for 5-10 minutes.
3. Place the honey, eggs, and coconut oil in a mixing bowl and whisk together until well combined.
4. In another bowl, whisk together the whole wheat flour, oat flour, baking powder, cinnamon and salt. Whisk half of the dry ingredients into the wet ingredients. Add in half of the coconut milk mixture and whisk until just combined. Whisk in the remaining dry ingredients and finish by adding in the remaining coconut milk mixture, mixing just until combined - do not over-mix.
5. Fold the blueberries into the batter.
6. Divide the batter evenly between the prepared muffin tins (tins will be completely full of batter).
7. Bake in the preheated oven for 18-20 minutes or until tops are set.
8. Let cool for 5 minutes and remove from pan. Store in an airtight container.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user NATASHIA8911.