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