Description
Whole grain muffins that will be a hit with all the family!
Ingredients
Scale
- 1 cup whole wheat pastry flour
- 1 cup oat flour (you can grind rolled oats into flour using a blender if you don’t have oat flour on hand)
- 1/2 cup sucanat or organic sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened almond milk (any milk of choice will work here)
- 3 tablespoons coconut oil, melted (melted butter or other oil will work here)
- the juice of one large lemon (about 2 tablespoons)
- the zest of one large lemon
- 1 large egg
- 1 cup frozen wild blueberries
Instructions
- Preheat oven to 400 degrees. Oil a muffin pan and set aside.
- In a medium bowl, combine the whole wheat flour, oat flour, sucanat, baking powder, baking soda, and salt. Stir well with a whisk.
- In a separate bowl, combine the milk, coconut oil, lemon juice, lemon zest, and egg. Stir well with a whisk.
- Add the wet ingredients to the flour mixture and stir it a few times with a wooden spoon. Stir in the frozen blueberries. {I do not thaw them; I take them right from the freezer to avoid coloring the batter blue} Stir until just combined; do not over mix.
- Spoon the batter into 12 oiled muffin cups. Bake at 400 degrees for 17 to 18 minutes or until the muffins are golden brown. Remove muffins from the pan immediately and cool on a wire rack. Enjoy!
Notes
heavily adapted from this recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 189
- Sugar: 10.8g
- Sodium: 61.9mg
- Fat: 4.6g
- Carbohydrates: 32.5g
- Protein: 2.3g