Breakfast

Blueberry Muffin Madness

I absolutely LOVE the smell of baked goods on a rainy Saturday morning! I also find baking to be very therapeutic, a great way to decompress after a long week. These blueberry muffins are actually very light and got a good rise when I baked them. Plus I love watching the blueberries explode in the oven!

IMG_9698

Ingredients

2 cups whole wheat all-purpose flour

¾ cup brown sugar

1 tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp salt

1 cup unsweetened almond milk

¼ cup canola oil

1 mashed banana

1 ½ tsp apple cider vinegar

1 cup blueberries

 

Directions

  1. Preheat oven to 375°
  2. Grease muffin pan and set aside.
  3. In a large mixing bowl, add flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk, or mix with a fork to combine all ingredients.
  4. In a separate bowl, mash the banana until there are little to no chunks left.
  5. Add banana, almond milk, canola oil, and vinegar to the dry ingredients. Mix with a hand mixer until thoroughly combined.
  6. Fold in blueberries.
  7. Spoon evenly into muffin pan.
  8. Bake at 375° for 20 mins
  9. Remove from oven and let cool for 5-10 mins before removing from pan.
  10. Finish cooling on a rack.

 

*This recipe makes 12 muffins. Typically I can’t finish 12 muffins before they go bad so I put half of them in the freezer. They should last for a few weeks.

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