Maidaheattersblueberrymuffins Recipes

BLUEBERRY BURST BREAKFAST MUFFINS

Blueberry Burst Breakfast Muffins image

A protein-rich blueberry breakfast muffin made from stone ground spelt, flaxseed, whipped banana and a touch of vanilla.

Provided by kelly

Time 35m

Yield 12-14 muffins

Number Of Ingredients 12

Ingredients

Wet Ingredients:
½ cup milk (or milk substitute)
¼ cup olive oil
2 tsp vanilla extract
2 large ripe bananas, in pieces
1 egg
⅓ cup pure maple syrup
Dry Ingredients:
1 + ¾ cups whole grain spelt flour
¼ cup ground flaxseed
1 tsp baking soda
1 + ½ cups fresh blueberries

Steps:

Preheat oven to 375 F
In a large mixing bowl combine: banana, vanilla, olive oil and milk. Using a mixer, blend the ingredients together until creamed - the mixture should take on a lighter and fluffy appearance.
Add the egg and maple syrup, and blend to combine.
In a separate bowl combine: spelt flour, ground flaxseed and baking soda, using a spoon to hand mix.
Add in 1 cup fresh blueberries to the dry ingredients, mixing gently to combine and taking care not to mash the fruit.
Add dry ingredients to wet ingredient bowl and mix only until combined. Try to avoid over-mixing as this hardens the batter.
Spoon the muffin batter into a nonstick muffin tin (with or without cups) about ¾ full.
Divide remaining blueberries on top of batter (dropping them here and there).
Bake the muffins for approximately 20-24 minutes or until the muffin tops have gently browned and are firm to the touch.
Remove the muffin tin from the oven and allow the muffins to cool and collect their flavor for 15-20 before unmolding and enjoying.
Makes 12-14 standard size muffins.

Nutrition Facts : Nutrition Information Serving size 83 grams (1 of 12 muffins) Calories

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