One the items I bake the most are muffins. They are quick, easy, and my kids eat them up. The best part is that I can pack them with all these healthy ingredients and they still eat them! Honestly I don’t even remember the last time I made a muffin with All Purpose Flour and Refined Sugar in it. They now are always made with either Whole Wheat Flour or Almond Flour and always maple syrup and/or honey as the sweetener. And you know what, nothing is missing. Flavor is there – texture is there – all while enjoying a good-for-you muffin.
These Skinny Whole Wheat Blueberry Muffins are everything you want in a healthier muffin. All the right ingredients with still all the amazing flavor of a “normal” calorie-laden muffin. Whole Wheat Flour | Almond Milk | Honey | Maple Syrup | Coconut Oil | Apple Cider Vinegar. And of course, Blueberries. Trust me, once you make these muffins you’ll be as convinced as I am. There is no need to make “unhealthy” muffins, when you can make healthier ones that are just as good. And in 1 minute, I have you converted. Your welcome waistline.
- 2 cups Whole Wheat Flour
- ½ teaspoon Cinnamon
- ½ heaping teaspoon Salt
- 2 teaspoon Baking Powder
- 1 cup Almond Milk
- ½ cup Honey
- 2 tablespoons Maple Syrup
- 2 teaspoons Pure Vanilla Extract
- 3 tablespoons Coconut Oil
- 1 tablespoon Apple Cider Vinegar
- 1 cup Fresh Blueberries
- Preheat the oven to 350 degrees F. Line 1 cupcake baking pan with baking liners. Set aside.
- In a large bowl, whisk together the whole wheat flour, cinnamon, salt, and baking powder.
- In a separate small bowl, whisk. together the almond milk, honey, maple syrup, vanilla, coconut oil, and apple cider vinegar.
- Make a well in the center of the dry ingredients and pour the almond milk mixture into the center of the bowl. Stir to combine.
- Carefully fold in the blueberries, making sure to be gentle so you don't break open any of blueberries.
- Using an ice cream scoop, scoop the batter into the prepared baking pan, filling up each cup ¾ of the way.
- Bake the muffins until they turn a golden brown and are fully cooked throughout, about 15-20 minutes. Test by sticking a toothpick into the center of 1 muffins and be sure it comes out clean.
- Allow the muffins to cool in the pan for 2 minutes and then transfer to a cooling rack to cool.
- Enjoy warm or at room temperature.
- These last up to 5 days in a sealed container.
Recipe adapted from Chocolate Covered Katie.