Recipe: Whole Wheat Blueberry Muffins

I believe this has to be the best blueberry muffin recipe I’ve made to date.  They got a little crispy around the edges and on the top.  They were nice and moist, and puffed up to a good size too.  It’s such a quick recipe that I whipped them up on a busy Saturday morning for our breakfast.

Muffin recipes are a great way to do a little freezer cooking without much extra work.  Simply double this recipe and freeze half.  I doubled the recipe, but our freezer batch never made it into the freezer :)

Enjoy this quick and tasty muffin as the blueberry season is quickly approaching!

Free of dairy, egg, soy, peanut/nuts

Whole Wheat Blueberry Muffins

Ingredients

  • 2 bananas
  • 2 EnerG egg replacer
  • 3/4 cups brown sugar
  • 1/2 cups grapeseed oil
  • 1 teaspoons vanilla
  • 2 cups whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoons cinnamon, ground
  • 1/2 teaspoons salt
  • 3/4 cups blueberries

Instructions

Preheat oven to 350 degrees.

1. Mix bananas (extra ripe work best) up on high speed in a mixer, until smooth. Make egg replacer (3 tsp powder + 4 Tbsp water; or 2 eggs). Add egg replacer, sugar, oil, and vanilla to the bananas; mix until well blended.

2. Add in flour, baking powder, cinnamon and salt (making sure to spread around a little as pouring in bowl). Mix until just blended. Stir in blueberries. Batter will be thick.

3. Pour batter into greased muffin cups. Bake for 22-25 minutes, or until toothpick comes out clean.

Remove from pan to cool. Makes 12 muffins.

Shared at Full Plate Thursday, B&B’s Tasty Tuesday, Tasty Tuesday, Slightly Indulgent Tuesday, and Thriving on Thursdays.

This entry was posted in Allergy Cooking, Recipes. Bookmark the permalink.

One Response to Recipe: Whole Wheat Blueberry Muffins

  1. Miz Helen says:

    Your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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