Blueberry Flax Muffins

The fruity muffins I made are delicious enough to excite the children but healthy enough for me to feel good about them. (I also ate one myself).

Inspired by my research into omega-3 fatty acid, I have used ground flax and unsaturated vegetable oil. They are as usual dairy-free and egg-free. Whole grains and fruits provide fiber.

INGREDIENTS

• 1 cup almondmilk (sweetened or unsweetened depending on your taste)
• Apple cider vinegar, 1 tablespoon
• Flaxseed ground to 1/2 cup (freshly ground flaxseed is best).
• Whole wheat flour, 1 1/2 cups
• Baking soda, 1 1/2 teaspoons
• Half a teaspoon of cinnamon
• 1/4 teaspoon of salt
• 1/4 cup vegetable oil
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 medium or large banana (ripe).
• 1 1/2 cups blueberries (fresh or frozen).
• Orange zest, optional: 2 teaspoons

DIRECTIONS

1. Pre-heat oven to 375F/190C. If necessary, grease the muffin pan with margarine or olive oil.
2. Mix the almond milk with vinegar and set aside.
3. Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl.
4. Add the milk mixture to a medium-sized bowl and whisk the oil, maple syrup, vanilla extract, and orange zest together.
5. With a rubber spatula, stir the wet ingredients into the dry ingredients until they are just moistened. Fold in blueberries.
6. Pour the batter into each muffin cup, about 3 tablespoons per one.
7. Bake the muffins for 15-20 minutes or until the tops of the muffins are golden and a toothpick is inserted into the middle comes out clean.
8. Then, transfer the tin onto a cooling rack for 5 minutes. Remove the muffins from the tin, and allow them to cool completely.

The Percent Daily values are based on a diet of 2,000 calories, but your values could change depending on the number of calories you consume. These values may not be accurate, as the recipes were not evaluated by a professional nor evaluated by the U.S. FDA. These values are often not applicable to children.

Blueberry Flax Muffins

The fruity muffins I made are delicious enough to excite the children, but healthy enough for me to feel good about them. (I also ate one myself).

Inspire by my research into omega-3 fatty acid, I have used ground flax and unsaturated vegetable oil. They are as usual dairy-free and egg-free. Whole grains and fruits provide fiber.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Snack

Ingredients Method

Ingredients

  

• 1 cup almondmilk (sweetened or unsweetened depending on your taste)
• 1 tbsp Apple cider vinegar
• 1/2 cup Flaxseed ground (freshly ground flaxseed is best)
• 1 1/2 cup Whole wheat flour
• 1 1/2 tsp Baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup vegetable oil
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 medium or large banana (ripe)
• 1 1/2 cup blueberries (fresh or frozen)
• 2 tsp Orange zest (optional)

Method

 

1. Pre-heat oven to 375F/190C. If necessary, grease the muffin pan with margarine or olive oil.
2. Mix the almond milk with vinegar and set aside.
3. Combine the flour, baking powder, cinnamon, and salt in a large mixing bowl.
4. Add the milk mixture to a medium-sized bowl and whisk the oil, maple syrup, vanilla extract, and orange zest together.
5. With a rubber spatula, stir the wet ingredients into the dry ingredients until they are just moistened. Fold in blueberries.
6. Pour the batter into each muffin cup, about 3 tablespoons per one.
7. Bake the muffins for 15-20 minutes or until the tops of the muffins are golden and a toothpick is inserted into the middle comes out clean.
8. Then, transfer the tin onto a cooling rack for 5 minutes. Remove the muffins from the tin, and allow them to cool completely.