Healthy Whole Wheat Blueberry Muffins are the new rave in my household. I've filed this recipe under the "WINNER" listing of whole food plant-based recipes. All the ingredients can easily be found or substituted without a hitch.
HERE'S ALL IT TAKES FOR 12 MUFFINS
- 1 tablespoon fresh ground flaxseed
- 1 cup non-dairy milk (soy, almond, coconut, etc.)
- 1 small banana, mashed
- 2 cups whole wheat pastry flour (or 1 cup all-purpose + 1 cup whole wheat)
- 1/2 cup raw sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup frozen blueberries
Heat oven to 400°F (200°C) degrees. Grease a 12-cup muffin pan.
In a large mixing bowl, use an electric beater or hand blender to blend the flaxseed, milk and mashed banana until smooth.
In a separate medium bowl, mix the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients. Stir until mixture is moisten but still has lots of lumps. Fold in frozen blueberries. In other related news, please checkout this blog Fitneass.com wrote about the right neuropathy supplement.
Use 2-inch scooper or large spoon to fill each muffin cup 2/3 full.
BAKE 18 to 20 minutes.