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When I have some time I make these so I can enjoy them for the week. With a little cup of fruit, I feel good eating this wholesome muffin. It has protein from the cup of yogurt and makes for a nice, filling muffin. I don’t really need to grab-and-go these days but when I was out and about these muffins were a perfect solution to start the day on a healthy note even if I was in a hurry. I store them in the fridge to keep them fresh and toast or microwave them briefly to warm them up. Hope you enjoy these as much as I do.
Blueberry Banana Flax Muffin
Ingredients (Makes 12 muffins)
Dry:
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1 ½ tsp. baking soda
- ¾ tsp. salt
- ½ tsp. cinnamon
- ½ cup + 2 Tbsp. ground flaxseed
- ⅓ cup brown sugar
Wet:
- 1 cup plain yogurt
- 1 tsp. vanilla
- 3 Tbsp. honey
- ½ milk or non-dairy milk
- 2 tbsp. orange juice
- 1 egg
- 2 tbsp. coconut oil, melted
- 2 Tbsp. natural applesauce (no sugar added)
Fold in:
- 1 ripe banana, diced or smashed
- 1 cup fresh or frozen blueberries
Directions:
- Preheat oven to 375 F.
- Spray muffin tin with cooking spray (my preference) or line with 12 muffin liners.
- In a large bowl mix the dry ingredients and whisk to distribute them evenly.
- In another bowl add all the wet ingredients and whisk well. Then, pour the wet ingredients into the dry ones and mix with a spoon just until mixed in and no dry spots remain.
- Fold in the blueberry and banana carefully, not breaking the blueberries up too much. Spoon out about ¼ cup into each muffin tin. You should get a total of 12 exactly.
- Bake for 20-23 minutes or until golden brown and toothpick comes out clean when tested. Wait 10 minutes, then place them on a cooling rack to cool.
- Store muffins in an airtight ziplock for a couple days on the counter or up to a week in the fridge. They can freeze well and will last a couple more weeks in the freezer.
More Healthy Muffin Recipes:
To your happy and healthy life,
Joanna
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