Healthy Blueberry Muffins (Whole Wheat!) Recipe

In these healthy blueberry muffins, honey and whole wheat flour are used instead of sugar and white flour. The muffins smell nutty and flowery. 

Ingredient

– 1 ¾ cups (210g) white whole wheat flour – 1 teaspoon baking powder – ½ teaspoon baking soda – ½ teaspoon kosher salt – ¼ teaspoon ground cinnamon – ½ cup honey – ½ cup unsweetened apple sauce – ⅓ cup olive oil, plus more for coating the tray – ¼ cup milk – 1 large egg – 1 teaspoon vanilla extract – 1 ½ cups fresh or frozen blueberrie

Direction

Heat the oven to 375°F. Use muffin liners or lightly butter a 12-cup muffin tray. Mix flour, baking powder, soda, salt, and cinnamon in a large basin. 

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Mix honey, apple sauce, olive oil, milk, egg, and vanilla essence in a medium bowl. Mix wet and dry components using a spatula. Do not overmix. A few bumps are acceptable. Spread blueberries in batter with a spatula. 

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Scoop or pour batter into muffin pan wells, dividing equally. Fill each well, approximately ¾ full. Bake muffins for 22 minutes or until a toothpick inserted into the middle comes out clean. 

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After 10 minutes in the pan, transfer the muffins to a wire rack to finish cooling. If needed, use a butter knife to loosen muffins from the pan. 

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Serve warm or room temperature. The muffins may be stored at room temperature for 4 days in an airtight container. 

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also see

also see

Date Bars With Chocolate & Tahini Recipe