Blueberry Muffins makes 12
Blueberry Muffins
Feel good about serving these fabulous blueberry muffins. These muffins are great for breakfast or as a midmorning snack.
Ingredients:
2 cups whole wheat flour
1/2 cup oats
4 tablespoons agave nectar
1/4 cup wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh or frozen blueberries
1 cup plant based milk
1/2 cup unsweetened applesauce
1 tablespoon flax meal +3 tablespoons water
1 teaspoon vanilla
1/2 tablespoon cinnamon
2 cups whole wheat flour
1/2 cup oats
4 tablespoons agave nectar
1/4 cup wheat germ
2 teaspoons baking powder
1 teaspoon baking soda
1 cup fresh or frozen blueberries
1 cup plant based milk
1/2 cup unsweetened applesauce
1 tablespoon flax meal +3 tablespoons water
1 teaspoon vanilla
1/2 tablespoon cinnamon
Directions:
Calories 99, Fat 1.1g, Cholesterol 0mg, Sodium 171mg
Carbohydrates 20.7g, Fiber 2g, Sugars 6.2g, Protein 2.5g
- Pre-heat oven to 350
- Place flax meal in a small dish and add 3 tablespoons water. Let sit for 5 minutes.
- In a large bowl, mix wheat flour, oats, wheat germ, baking powder, baking soda, salt and cinnamon.
- In a medium bowl mix milk, applesauce, agave, vanilla and flax mixture.
- Make a well in the dry ingredients and pour the wet ingredients into the dry, mixing well.
- Gently fold in blueberries.
- Portion muffins into silicone muffin tins or coat muffins tins with cooking spray.
- Bake for 20-25 minutes or until toothpick inserted in muffin comes out clean.
Calories 99, Fat 1.1g, Cholesterol 0mg, Sodium 171mg
Carbohydrates 20.7g, Fiber 2g, Sugars 6.2g, Protein 2.5g
