Mini Whole Wheat Blueberry Breakfast Muffins
- 1 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1/4 cup ground flax seed
- 1 and 3/4 cups whole wheat pastry flour (OR 1 cup whole wheat + 3/4 cup all-purpose flour)
- 1 & 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/4 cup extra virgin olive oil (or vegetable)
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp pure almond extract (optional, but awesome)
- 1 & 1/2 cup fresh + sweet blueberries (frozen blueberries seem to make the muffins too moist)
- 2 tbsp chia seeds
- 1/4 cup rolled oats
- 1 cup non-dairy milk
- 1/4 tsp cinnamon, or to taste
- 1/2 tsp pure almond extract (or vanilla)
- 1/2-1 tbsp maple syrup, or to taste
- 1/2-3/4 cup fresh blueberries (you might be able to use frozen but you’d have to decrease the milk)
- 3 mini blueberry muffins
- This recipe is vegetarian
- Produce
- Blueberries, fresh sweet (1 1/2 cup)
- Blueberries, fresh (1/2 cup)
- Chia seeds (2 tbsp)
- Flax seed, ground (1/4 cup)
- Breakfast Foods
- Rolled oats (1/4 cup)
- Condiments
- Apple cider vinegar (1 tbsp)
- Cooking & Baking
- Almond extract, pure (1 tsp)
- Baking soda (1 1/2 tsp)
- Cinnamon, ground (1 tsp)
- Cinnamon (1/4 tsp)
- Kosher salt (1/4 tsp)
- Maple syrup, pure (1/2 cup)
- Maple syrup (1/2 tbsp)
- Olive oil, extra virgin (1/4 cup)
- Vanilla extract, pure (1 tsp)
- Whole wheat pastry flour (1 3/4 cups)
- Bread & Baked Goods
- Blueberry muffins, mini (3)
- Refrigerated
- Non dairy milk (2 cup)
Preparation
Read recipe preparation on ohsheglows.com
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Published March 24, 2011 (1 year ago).
10 people saved this recipe.
