Delicious and nutritious blueberry muffins made with healthy ingredients. These muffins are made with whole wheat flour, honey, almond milk, coconut oil, and fresh blueberries. They are a perfect breakfast or snack option, and are packed with fiber and antioxidants.
Prep
20 minutesCook
25 minutesReady In
45 minutesLevel
EasyRating
/rating_off.png "1 Star")
Loading...| 2 cups whole wheat flour | |
| 1/2 cup honey | |
| 2 teaspoons baking powder | |
| 1/2 teaspoon baking soda | |
| 1/2 teaspoon salt | |
| 1/2 teaspoon cinnamon | |
| 1 cup unsweetened almond milk | |
| 1/4 cup coconut oil, melted | |
| 1 teaspoon vanilla extract | |
| 1 1/2 cups fresh blueberries |
| 1. | Preheat the oven to 350°F (175°C). |
| 2. | In a large bowl, combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon. |
| 3. | In a separate bowl, whisk together the honey, almond milk, coconut oil, and vanilla extract. |
| 4. | Pour the wet ingredients into the dry ingredients and stir until just combined. |
| 5. | Gently fold in the blueberries. |
| 6. | Scoop the batter into a greased muffin tin, filling each cup about 2/3 full. |
| 7. | Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. |
| 8. | Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. |
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