Here’s an easy recipe for blueberry muffins I made recently from Love and Lemons, one of my favorite foodie blogs! I love having a freezer full of healthy foods for Matthew’s lunch bag, and muffins are one of my favorite snacks to bake for him because I can pack healthy ingredients like chia seeds, veggies, hemp, and coconut oil in one delicious treat that he loves. This is my go-to recipe for muffins because it’s easy, fast, there’s no mixer required and I can swap the apples (like the recipe calls for) for just about anything! (I usually substitute with carrots or zucchini)
Here are the ingredients from Love and Lemons and what I substituted them with:
. 1 cup spelt, whole wheat, or oat flour – I used whole wheat
. 3/4 cup all-purpose flour – I used whole wheat but sometimes I use quinoa flour or a combination of both
. 2 teaspoons baking powder
. 1 teaspoon cinnnamon
. 1/4 teaspoon salt
. 1 large apple – I replaced it with 1 cup of fresh blueberries
. 1/4 cup walnuts or pecans – I omitted them due to school regulations regarding foods with nuts
. 1 cup almond milk – I used skim milk for the same reason
. 1 egg
. 1/3 cup sugar, white or brown – I substituted it with organic coconut palm sugar
. 1/4 cup coconut or canola oil – I used melted coconut oil
* I added 1/3 cup of ground chia seeds
What to do:
. Preheat the oven to 350 degrees and grease a muffin tin.
. Combine dry ingredients (except sugar) in one bowl.
. Whisk wet ingredients in another bowl: start with the egg, then the milk and coconut oil. Lastly add the sugar.
. Add wet ingredients to dry ingredients and combine with a wooden spoon.
. Add blueberries (or any other fruit/veggie you’re using for the recipe)
. Divide the batter in a muffin tin (I always end up with 9 muffins), and bake for 15-18 min.
. Let them cool and enjoy, or store in the freezer in a ziploc and just take out the night before you’d like to eat them for defrosting.