|These warm, whole grain muffins make a healthy, fall breakfast.|
Follow Foods For Long Life on Facebook and Pinterest.
Download my eBook, Health Begins in the Kitchen.
Warm Muffins - A Wholesome Addition to Breakfast
As the weather cools down, it's nice to start the day with a warm breakfast. These muffins, bursting with blueberries, apples and walnuts, are delicious with Kite Hill almond-based cream "cheese." Take the leftovers to work or school, as they make a wonderful mid-afternoon snack.
Blueberries are one of the highest antioxidant foods we can eat plus each low-calorie, high-fiber muffin is packed with over a 1/2 gram of omega-3 due to the addition of walnuts and flaxseeds!
* * *
Whole Wheat Apple Blueberry Muffins
Vegan, Dairy Free
[makes 12 muffins]
1/4 cup extra virgin olive oil plus more for greasing muffin pan
2 cups King Arthur white whole-wheat flour
2 tablespoons ground flax seeds
1/4 cup organic can sugar
1 teaspoon powdered stevia
1 tablespoon aluminum-free baking powder
1/2 teaspoon salt
1 cup non-dairy milk, such as almond or soy milk
2/3 cup applesauce
1/2 cup fresh or frozen blueberries, thawed
3/4 cup finely diced peeled apples
1/4 cup chopped walnuts
Preheat the oven to 375°F. Grease 12 muffin cups or line with paper liners.
In a medium bowl, combine the flour, flax seeds, sugar, stevia, baking powder, and salt.
In a large bowl, combine the milk, applesauce, and oil and beat well.
Add the flour mixture to the large bowl and mix until well blended. Fold in the blueberries, apples and walnuts.
Using an ice cream scoop or 1⁄3-cup measure, scoop batter into muffin tins. Bake until a toothpick comes out clean when inserted in the center of a muffin, 18 to 20 minutes.
Remove from the oven, cool on a wire rack for 5 minutes, release the muffins from the pan, and serve warm.
|Warm muffins bursting with apples and blueberries.|
Per muffin: 162 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 538 mg omega-3 and 1,600 mg omega-6 fatty acids, 3 g protein, 20 g carbohydrates, 3 g dietary fiber and 202 mg sodium.