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Comforting Whole Wheat Blueberry Muffins

There's something so comforting about a warm muffin for breakfast. The problem is that most muffins are loaded with fat, refined white carbs and sugar. Really not much better than eating piece of birthday cake for breakfast. It will send your blood sugar on a roller coaster ride for the rest of the day. Wondering why you crave sugar so much? Try looking at your breakfast ! Luckily, this recipe is delicious and healthy too.

Muffins are so easy to make and a great way to get your kids involved in the kitchen. My friends are always shocked when I tell them I bake from scratch, but I'm going to tell you it's so SIMPLE! You just need to have a few basic ingredients and then I promise you will never go back to boxed products again.

My girls love to help make these muffins and love eating them even more! You can easily bump up the nutrition by adding chia or flax seeds too.

Not only are these great for breakfast but they are perfect to put in your kid's lunchbox or for an after school snack. Let me know what you think!

One key to soft baked goods that are also full of fiber is to use Whole Wheat Pastry Flour. It's sold at almost all main stream supermarkets. It still has all the fiber, but is finely ground giving you the texture you crave. I usually buy Bob's Red Mill Whole Wheat Pastry Flour.

For breakfast we often pair these with a glass of milk, scrambled eggs and fresh fruit. Sometimes my girls eat two at a time - they're that good!

Ingredients:

- 1.5 cups whole wheat pastry flour

- 1/3 cup sugar

- 2 tsp baking powder

- 1/2 tsp salt

- 1 egg (mixed)

- 1/3 cup vegetable oil

- 1/3 cup milk (low fat, soy or almond all work well)

- 1/2 cup unsweetened applesauce

- 2 tsp vanilla extract

- 1.5 cups frozen blueberries (or fresh if you have on hand!)

Method:

1. Preheat oven to 350º.

2. Line muffin tin with 12 liners (I like the silicone ones, they don't stick and you don't need to spray them). If you use paper lines, make sure to use cooking spray.

3. Combine dry ingredients in large bowl: whole wheat pastry flour, sugar, baking powder, and salt.

4. Add in wet ingredients: egg, oil, milk, applesauce, and vanilla. Mix to combine.

5. Slowly fold in blueberries.

6. Fill muffin tin a little more than 3/4 of the way.

7. Bake for 20-25 minutes, or until a toothpick comes out clean.

8. ENJOY!

Tips for Getting Kids Involved:

Very little ones

Have them hold your hand and pour the ingredients into the bowl with you

Let them mix the batter with your help

Give them liners to put in the muffin pan

Preschoolers

Above plus they can now pour the ingredients themselves & mix with your supervision

Let them crack the egg

School-Aged Children

Have them read the recipe so they are in charge

Let them figure out which measure cups & spoons to use

With your supervision they can make these almost on their own!

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Registered Dietitian/Nutritionist

eatwitheve.com

eve@eatwitheve.com

Eve Kecskes MS, RD, CDN

Registered Dietitian/Nutritionist 

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Tel: 917-843-1824

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