Servings: 8-10 muffins
Ingredients
1 cup whole-wheat flour
1 cup oat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/3 cup (or less) maple syrup, sugar, agave, or honey
1/2 cup unsweetened applesauce
2 tsp. vanilla extract
1 cup oat milk (Pacific brand--widely available at health food stores and some grocery stores. It's really good!)
1 cup blueberries, fresh or frozen (wild blueberries are wonderful)
Preparation
1. Preheat oven to 400 degrees
2. Mix first six ingredients in a large bowl.
3. Place remaining ingredients in the center. Carefully fold from center to ourside until all ingredients are blended. Do not overstir.
4. Spoon batter into a nonstick muffin pan or individual silicone muffin cups (Optional: spray an ordinary muffin pan with nonstick canola spray)
5. Bake for 25 minutes, or until tops are brown.
Nutritional Info based on a 10 muffin batch
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Nutrition Facts
Ann Esselstyn's
East Blueberry Muffins |
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Serving Size: 1 serving
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| Amount Per Serving | |||||
| Calories | 145 | ||||
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| Total Fat | 1.4g | ||||
| Saturated Fat | 0.2g | ||||
| Trans Fat | 0g | ||||
| Cholesterol | 0mg | ||||
| Sodium | 14mg | ||||
| Carbohydrate | 30.3g | ||||
| Dietary Fiber | 3.4g | ||||
| Sugars | 11.4g | ||||
| Protein | 4.3g | ||||
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