Healthy Whole Grain Blueberry Muffins
I love a good muffin. They are one of my favorite breakfast foods of all time. But the store bought kind are loaded with sugar, bleached flour, refined oils, and all kinds of other terrible things. Not to mention the fact that they are usually too dry for my liking.
This recipe is made with no refined sugar or oil, 100% whole grain, and they are super moist and delicious. So you can eat them totally guilt-free!
Preheat oven to 400 degrees. Grease or line 12 muffin cups. I like to put the frozen blueberries on top of the oven while it preheats. It thaws them just the right amount.
Mix the dry ingredients in a large bowl and set aside. This combination of whole wheat pastry flour, brown rice flour, and almond flour is my absolute favorite for baked goods. You can easily substitute your favorite gluten-free flour but since we’re not totally gluten-free at my house, I prefer the taste of this combo. It adds in some other healthy grains/nuts without changing the flavor much. And the rice and almond flour give the muffins a texture that is softer and less chewy but without tasting like whole grain. Also, since its only half gluten-free, you don’t need any xanthan gum.
In a medium microwave-safe bowl, melt coconut oil in the microwave for 30-45 seconds. I like to add just the eggs at first and then scramble quickly before the coconut oil has a chance to harden. Then add the rest of the wet ingredients. Honey is one of my favorite sweeteners but you can easily substitute maple syrup or even stevia to reduce the calories.
Pour the wet ingredients into the dry ingredients and stir just until dry ingredients are moistened. Then fold in the blueberries.
Transfer to muffin cups (they should be full) and bake for 20-25 minutes or until a toothpick comes out clean. Dust with cinnamon.
Here are a few affiliate links. Full disclosure – I may receive a small commission if you click on these links and purchase the products that I recommend but I ONLY recommend them because I use them myself and truly think they are great products.
Having trouble finding ingredients? Vitacost.com is my absolute favorite website for healthy food. They have the best prices, super fast shipping, and amazing customer service.
Here are a few links to the ingredients in this recipe:
NOW Real Food Almond Flour 10 oz
Bob’s Red Mill Organic Whole Wheat Pastry Flour 48 oz
Vitacost Superfine Brown Rice Flour – Non-GMO and Gluten Free 32 oz (2 lbs) 907 – Vegan
Spectrum Unrefined Organic Virgin Coconut Oil 14 fl oz Non-GMO
If you try this recipe, please let me know what you think in the comments below. I love hearing from you!
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
muffins
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- 1 cup whole wheat pastry flour
- 1/2 cup almond flour
- 1/2 cup brown rice flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup virgin coconut oil, melted
- 2 eggs
- 1/4 cup honey
- 1/2 cup almond milk
- 1 cup unsweetened applesauce
- 1 1/2 cups frozen blueberries, slightly thawed
Ingredients
Dry Ingredients
Wet Ingredients
Frozen fruit
|
|
- Preheat oven to 400 degrees. Grease or line 12 muffin cups. Mix the dry ingredients in a large bowl and set aside.
- In a medium bowl, melt coconut oil. Mix in eggs, honey, and almond milk and quickly scramble before coconut oil hardens. Add applesauce and mix until combined.
- Pour wet ingredients into dry ingredients and stir just until dry ingredients are moistened. Fold in blueberries.
- Transfer to muffin cups and bake for 20-25 minutes or until a toothpick comes out clean. Dust with cinnamon.
