Whole Wheat Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Whole Wheat Blueberry Muffins calories by ingredient
Introduction
I'm incredibly happy with this muffin recipe. It's 100% whole wheat, uses no butter or oil, and is full of blueberries and nuts. I'm incredibly happy with this muffin recipe. It's 100% whole wheat, uses no butter or oil, and is full of blueberries and nuts.Number of Servings: 8
Ingredients
-
Makes 8 good size muffins. This recipe is easily doubled.
1/2 cup 1% milk
1 cup oats
3/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon flax seeds
2 tablespoons water
1/4 cup unsweetened applesauce
1 teaspoon vanilla
1/4 cup sugar
1 cup frozen blueberries
1/2 to 1 cup of chopped nuts (I usually use almonds, pecans or walnuts)
Directions
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.