Healthy Blueberry Muffins

Healthy Blueberry Muffins

• 1 very ripe banana, mashed
• 1 egg
• zest of 1 lemon
• juice from half a lemon
• 1/4 c. + 1 T. turbinado sugar (plus extra to sprinkle over muffin tops if desired)
• 1 c. rice milk (or milk, soy milk, hemp milk, etc.)
• 1/2 c. ground flax seed
• 1/2 c. spelt flour
• 1 c. whole wheat pastry flour
• 3 tsp. baking powder
• 1 c. frozen blueberries, thawed (make sure no ice is clinging to the berries)
• 1 T. any flour to toss blueberries in

1. Preheat oven to 400 degrees F. Lightly spray 1 muffin pan, or line with muffin/ cupcake liners.
2. In a stand mixer combine banana, egg, lemon zest and juice, rice milk, and turbinado sugar.
3. Add flax, spelt, whole wheat pastry flour, and baking powder.
4. Mash a couple tablespoons of the blueberries and incorporate into the batter (*I do this step to get a little more blueberry flavor in every bite).
5. Toss the remaining blueberries in a tablespoon of flour, then gently fold the blueberries into the batter. (The flour will make sure the blueberries essentially adhere to the batter and don’t sink to the bottom of the muffins).
6. Fill each muffin cup evenly (makes 12 muffins). If desired, sprinkle a tiny bit of turbinado sugar over the muffin top (I know it’s extra sugar that’s really not necessary, but it makes the most wonderfully crunchy top!)
7. Bake at 400 degrees F for 20 minutes.
8. Let cool for a few minutes before removing from muffin pan to a wire rack. Enjoy!

This was a very delicious muffin recipe! I didn’t use a recipe and created as I went. My objective was to create a muffin that had less sugar and more nutrients than your typical store-bought muffin, but yet with just as much taste. Mission accomplished!

And just a note on substitutions: you can use any kind of milk for this recipe. I used unsweetened rice milk because I needed to use it up. A vanilla flavored milk of any kind would also be good and lend an additional subtle sweetness to the muffin. Additionally you can use any variation of flours, so long as it equals two cups. I love adding ground flax seed to baked goods, as it just includes another source of fiber and nutrients, and healthy fats. Oh, and for you vegans out there – this would be just as good with an egg substitute.

For an inside peak of the muffin:

Yum! One last note – the lemon is very subtle in this muffin. I think the flax/ whole wheat flours didn’t let as much of the lemon flavor shine through, but that’s ok with me! The hint was just enough. YUM! Love these muffins! If anyone tries them, I’d love to hear your feedback!

Happy Saturday everyone! Enjoy your weekend! I’m enjoying mine and will be participating in my first 5k ever tomorrow morning!

Love,
LC