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Healthy Whole Wheat Blueberry Muffins Recipe Video
|Ground flax seed||1 Tablespoon|
|Non dairy milk/Almond milk||1 Cup (16 tbs)|
|Banana||1 (This is used as a substitute for oil . This should be less than ripe.)|
|Whole wheat pastry flour||2 Cup (32 tbs)|
|Raw sugar||1⁄2 Cup (8 tbs)|
|Baking powder||3 Tablespoon|
|Frozen blueberries||1 Cup (16 tbs)|
Calories 317 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 0.16 g0.82%
Trans Fat 0 g
Cholesterol 0.34 mg0.11%
Sodium 1416.4 mg59%
Total Carbohydrates 71 g23.8%
Dietary Fiber 7.7 g30.6%
Sugars 35.4 g
Protein 6 g12.8%
Vitamin A 1.3% Vitamin C 6.4%
Calcium 87.9% Iron 17.5%
*Based on a 2000 Calorie diet
1.Preheat the oven at 400 degrees.
2.In a bowl mix flax seed, milk, banana, with an electric hand blender so that it has a smooth consistency and no chunks of banana is seen.
3.Let this mixture sit till the time the flax seed soaks all the milk and the mixture gets thicker.
4.In a separate bowl mix all the dry ingredients like flour, sugar and baking powder.
5.Pour the mixture of wet ingredients into the dry ingredients and then add blueberries to it, mix it well till the wet and the dry ingredients blend well and the batter is lumpy.
6.Grease the muffin pan and fill it 2/3 rd with the batter.
7.Place the muffin pan in the preheated oven for 18 to 20 minutes.
8.Let it cool for five minutes before taking it out.
9.Take it out of the muffin pan and serve in a plate.