Whole wheat blueberry muffins with agave and coconut sugar as sweeteners; low glycemic and yummy!

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffins cups or line with paper liners sprayed with oil.

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  • Whisk flour, coconut sugar, wheat bran, flax seeds, baking powder, baking soda, and salt together in a large bowl.

  • Whisk almond milk, olive oil, vegan butter, agave, egg whites, and vanilla extract together in a separate bowl. Stir into the flour mixture until moistened. Add more almond milk if batter is too thick. Gently stir in the blueberries.

  • Spoon batter into the prepared muffin cups, filling them almost to the top.

  • Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts

214 calories; protein 2.5g; carbohydrates 33.6g; fat 9g; sodium 244.4mg. Full Nutrition
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