Delicious, moist and fluffy muffins made with whole ingredients and are naturally sweetened.
I could say with confidence, these blueberry muffins qualify as bakery style muffins, just half the size. Seriously, who needs to eat that big of a muffin in one sitting?! So, my muffins are as fluffy, moist and delicious as any traditional white flour muffins with bazillion of streusel toppings, just so much healthier! Made with whole wheat flour, sweetened with banana and just a bit of maple syrup, and bursting with blueberries. You get “bleeding” and bursting blueberries with every bite. You could also use frozen blueberries or any other berries like raspberries or blackberries.
I live in a heart of Canada’s blueberry land – Lower Mainland in British Columbia. Pacific North West offers the best blueberries in the world, I’m pretty sure. I stock my freezer, fridge and face with blueberries during these short few weeks in July. So far, this year I have bought six 10 lbs boxes at $20 each. Good deal, if you ask me. Blueberries are full of antioxidants and are considered a superfood. We snack on frozen blueberries during long winter nights.
These tender and moist blueberry muffins are made with whole wheat and coconut flours. I have recently discovered my love for coconut flour while playing around with Zucchini Banana Bread and there is no way back. Delicious, affordable and nutritious, coconut flour is great for making healthy baked goods fluffy. When baking with whole wheat flour, it is important to add other lighter flour in order to avoid tough and dry end results. My answer is coconut flour.
To moisten the muffins I used eggs, applesauce and olive oil. I tested the recipe with coconut oil and found the olive oil version MORE moist and tender. I also tried to develop a protein version of the muffins, which was a big fail. Oh, well. So far, I have made 4 batches and majority is gone and I froze a few. Since I didn’t use any sugar, the muffins should be kept refrigerated, especially during hot summer days.
You can use baking cups or spray the non-stick muffin tin with cooking spray. I had no problem removing the baking cup from the muffin, even without spraying it with cooking spray. That is usually my biggest issue with baking healthier muffins, since I cut down on oil a lot. I also highly recommend to purchase a high quality non-stick muffin tin or BPA-free silicone baking cups. I used to have a cheap one from a Dollar Store, and the food would stick to it all the time. Not fun at all. Enjoy these delicious muffins absolutely guilt free, in moderation!:)
- 1 large overripen banana, mashed (1/2 cup after mashing)
- 2 eggs, large
- 3/4 cup almond milk, unsweetened
- 1/2 cup applesauce, unsweetened
- 1/4 cup olive oil, extra virgin
- 3 tbsp maple syrup or honey
- 2 cup whole wheat/spelt/sorghum flour
- 3/4 cup coconut flour
- 2 tsp baking powder, aluminum free
- 1 tsp baking soda
- 1/4 tsp salt
- 2 cups blueberries, fresh or frozen
- Preheat oven to 375 degrees F and line non-stick 12 muffin tin with baking cups or spray with cooking spray. Set aside.
- In a large bowl, whisk together Wet Ingredients.
- In a medium bowl, add Dry Ingredients, except blueberries, and thoroughly mix until combined and no lumps appear. Add to a bowl with Wet Ingredients and gently stir until no flour pockets appear. The batter will be thick, thicker than traditional white flour muffins. Gently fold in blueberries into the batter. Using large scoop, fill each opening with batter generously in a prepared muffin tin. These muffins do not rise much, so unbanked they should be almost as tall as once baked. Bake for 25 minutes. Remove from the oven and let cool for 20 minutes.
Servings Per Recipe: 12
Amount Per Serving = 1 muffin:
Total Fat: 8.3 g
Cholesterol: 35.8 mg
Sodium: 267.9 mg
Total Carbs: 33.9 g
Sugars: 10.7 g
Dietary Fiber: 9.7 g
Protein: 6.5 g
WW Points+: 5