Thursday, October 9, 2014

Healthy, Whole Wheat Blueberry Muffins

These were light and fluffy and not too sweet. My 4 kids devoured them! Thanks, Prevention RD for the recipe!

  • 2 cups whole wheat pastry flour or white wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup sugar
  • 2 eggs
  • ¾ cup unsweetened vanilla almond or coconut milk
  • ¼ cup unsweetened applesauce
  • ¼ cup honey
  • 1 cup blueberries (fresh or frozen)
  1. Preheat oven to 350 F. Line a muffin tin with 12 liners or lightly grease; set aside.
  2. In a large bowl, whisk to combine the flour, baking powder, and baking soda; set aside.
  3. In a medium bowl, whisk together the sugar and eggs until well-combined. Add the milk, applesauce, and honey; whisk well.
  4. Mix the wet ingredients into the dry with a spatula until moistened throughout. Fold in blueberries. Scoop batter evenly into muffin wells and bake for 18-20 minutes or until an inserted toothpick is cleanly removed. Allow to cool for several moments in the muffin tin before transferring to a wire baking rack to cool completely.