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Whole Wheat Blueberry Muffins
Sweets/Desserts
What You’ll Need:
🌾 1 1/2 cups whole-wheat flour
🧂 1 tsp baking powder
🧂 1/2 tsp baking powder
🧂 1/8 tsp salt
🧂 2 tbsp ground flax seeds (flaxseed meal) mixed with 5 tbsp water
🍁 2/3 cup maple syrup
🍌 1 mashed banana
🥛 3/4 cup almond milk
🌼 1 tsp vanilla extract
🫐 1 cup fresh blueberries
Features:
❄️ Freezer Friendly
🍭 Refined Sugar-Free
🥘 Meal Prep Friendly
Nutrition:
Servings
1
Calories
160
Carbohydrates
28 g
Fat
4 g
Fiber
3 g
Protein
3 g
Monounsaturated
1.2 g
Polyunsaturated
1.6 g
Saturated
0.4 g
Trans
0 g
Vitamin A
3 mcg
Vitamin C
2 mg
Calcium
50 mg
Iron
1.1 mg
Potassium
160 mg
Cholesterol
0 mg
Sodium
105 mg
Sugar
11 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Prepare the Flax Egg: In a small bowl, mix the ground flax seeds with 5 tbsp of water. Let it sit for 5 minutes until it thickens and becomes gel-like.
- Mix the Dry Ingredients: In a large bowl, whisk together the whole-wheat flour, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In another bowl, combine the flax egg, maple syrup, mashed banana, almond milk, and vanilla extract. Stir until well mixed.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix!
- Add the Blueberries: Gently fold in the fresh blueberries.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these fluffy, wholesome muffins with your morning coffee or as a snack!
Substituttions
Whole Wheat Blueberry Muffins
Servings
12 muffins
Prep Time
10 min
Cook Time
25 min
Ingredients:
🌾 1 1/2 cups whole-wheat flour
🧂 1 tsp baking powder
🧂 1/2 tsp baking powder
🧂 1/8 tsp salt
🧂 2 tbsp ground flax seeds (flaxseed meal) mixed with 5 tbsp water
🍁 2/3 cup maple syrup
🍌 1 mashed banana
🥛 3/4 cup almond milk
🌼 1 tsp vanilla extract
🫐 1 cup fresh blueberries
Features:
❄️ Freezer Friendly
🍭 Refined Sugar-Free
🥘 Meal Prep Friendly
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Prepare the Flax Egg: In a small bowl, mix the ground flax seeds with 5 tbsp of water. Let it sit for 5 minutes until it thickens and becomes gel-like.
- Mix the Dry Ingredients: In a large bowl, whisk together the whole-wheat flour, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In another bowl, combine the flax egg, maple syrup, mashed banana, almond milk, and vanilla extract. Stir until well mixed.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently to combine. Be careful not to overmix!
- Add the Blueberries: Gently fold in the fresh blueberries.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy these fluffy, wholesome muffins with your morning coffee or as a snack!
