Maidaheattersblueberrymuffins Recipes
BLUEBERRY BURST BREAKFAST MUFFINS
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
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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