Healthy Blueberry Muffins

Written By Brittany Jaroudi

Blueberry Muffins

By: The Jaroudi Family

Serves 12

 

Ingredients:

1 cup almond meal* (96 g)

1 cup whole wheat flour* (120 g)

1 cup plant milk, unsweetened

1 cup date sugar (144 g)

1 Tbsp apple cider vinegar

1 Tbsp baking powder

1/2 tsp baking soda

1/2 tsp Ceylon cinnamon

1/4 tsp miso paste

1 tsp vanilla powder

1 & 1/2 cup fresh or frozen blueberries

 

Notes:

You may replace the almond meal and whole-wheat flour with another option.

This recipe works well with oat flour, buckwheat flour, or spelt flour.

 

Directions: 

1.    Preheat your oven to 375°F.

2.    In a large bowl, combine the almond meal, whole wheat flour, baking powder, baking soda, cinnamon, date sugar, and vanilla powder.

3.    Add the plant milk, miso, and apple cider vinegar to the dry mixture. Stir until just combined. Gently fold in the blueberries.

4.    Divide the batter evenly among the 12 muffin cups.

(I recommend a silicone muffin pan)

5.    Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the silicone baking dish for a few minutes, then transfer them to a wire rack to cool completely.

Download our The Best and Easiest Baked Beans.

Be sure to send us a photo if you try out the recipe.

Make it stand out

Need the recipe as a Microsoft document?

We have you covered.

Brittany Jaroudi
Next

The Best and Easiest Baked Beans