These whole wheat Blueberry muffins are fantastic!
Being a homeschooler, I need to be practical with my time and money when I undertake recipes. With 6 family members and only 1 income, I like to be able to get ingredients at my neighborhood grocery store – quickly and easily. Because often, my time is not my own, I need food that I can make quickly, freeze and thaw during the week. Grab – thaw – and go type!
These muffins were delicious, fast and convenient to make.
For this recipe, you will need…
1-1/2 cups whole wheat flour
3/4 cup flaxseed meal
1 cup brown sugar (packed)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. real or Himalayan sea salt
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1 tsp. ground ginger
2 apples, shredded
3/4 cup milk (almond, soy, cows, whatever)
2 egg whites
1 tsp. vanilla
1/2 cup blueberries (I cut them in half)
Muffin tin paper
Pre-heat oven to 350 degrees. Mix all dry ingredients together, except for the blueberries.
Combine eggs, milk, and vanilla and beat for 30 seconds.
Pour liquid ingredients into dry ingredients. Stir and fold in blueberries.
Fill each muffin cup 3/4 of the way full. Bake at 350 degrees for 15-20 minutes.
Let cool and serve or freeze.
Servings – 15
These muffins are fantastic for a quick heat-up and go breakfast, would be great with as a part of a Christmas brunch, or go great with coffee or tea as a snack. This is my way to have my “carb” fix in the morning without the guilt!
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