Whole Wheat Blueberry Muffins
Healthy whole wheat blueberry muffins - perfect for breakfast, snack or even dessert!
- 2/3 cup unsweetened vanilla almond milk (or non dairy milk of choice)
- 1 tbsp ground flaxseeds
- 1 tbsp apple cider vinegar
- 1/2 cup mashed banana
- 1/2 cup 100% pure maple syrup
- 1 1/2 tsp pure vanilla extract
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 1 cup fresh or frozen blueberries (or berry of choice)
Preheat oven to 350 degrees. Lightly spray a muffin pan with cooking spray and set aside.
In a small mixing bowl, whisk together the almond milk, flaxseeds, vinegar, mashed banana, maple syrup and vanilla extract. Set aside.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet until everything is moistened, but do not overmix. Fold in the berries.
In the prepared pan, fill each muffin cup 3/4 of the way and bake for 17-20 minutes or until a toothpick inserted through the center of a muffin comes out clean.
Let the muffins cool in the pan on a wire rack for a few minutes before removing them from the pan to cool completely on the wire rack.
Calories: 123kcal | Carbohydrates: 27g | Protein: 3g | Fat: 1g | Sodium: 191mg | Potassium: 152mg | Fiber: 3g | Sugar: 11g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 0.9mg