Sunday, June 17, 2012

Blueberry Flax Muffins

Having just returned from a 10 day food-fest trip to Italy last week, I found myself at Whole Foods in search of healthy, simple meals options to get through last week with little effort.  I picked up Flax 4 Life Wild Blueberry Muffins -- and my husband and I fell in love with them.  Packed full of nutrition and flavor, they made perfect, quick breakfasts on the go.  However, when I went back for groceries to start off next week, I realized at $6.99 a four-pack, I'd need to come up with home-baked version of my own.  

Blueberry Flax Muffins

Makes 12 Muffins
1 1/4 cups whole wheat flour
1  cup organic rolled oats (not quick cooking)
1/4 cup organic milled flaxseed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar (or splenda)
2 tablespoons canola oil
1 large egg, lightly beaten

1 cup fresh blueberries

Preheat oven to 400 degrees.

Prepare a 12 cup muffin tin with baking liners.

Combine wheat flour, oats, flaxseed, baking powder, baking soda, sea salt, and cinnamon in a large bowl. In a medium bowl combine applesauce, buttermilk, sugar, oil, vanilla and egg. Make a well in dry ingredients and add wet mixture. Stir until just incorporated, and then gently fold in blueberries. Fill muffin cups evenly.  Bake for about 16 minutes.  Remove to wire rack and cool 5 minutes in pan. Remove from pan and cool completely.  These may be frozen.

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