Blueberry Muffins

Ingredients for Blueberry Muffins

1 2/3 cup wheat flour
1/2 cup mashed ripe bananas
1/3 cup fresh blueberries
2/3 cup sucanat
1/3 cup water
1/2 cup olive oil

1/2 tsp orange peel
1 tsp. vinegar
1 tsp. baking soda
1 tsp. cinnamon
1 or 2 tbsp. ground flax seed

An oven preheated to 350°
a muffin pan
a large mixing bowl


Mix all the ingredients thoroughly in your mixing bowl.

Prepare your muffin pan (if it isn't non-stick) by lightly coating the wells with olive oil, or by putting paper baking cups into the wells.

Fill each well 3/4 full with batter, and bake at 350° for 20 to 30 minutes, until firm to the touch.

A low-fat version of this recipe can be made by using 1/4 cup applesauce and only 2 tbsp. olive oil in place of the 1/3 cup of olive oil.

Adjust the amounts of sugar and flax seed as needed for your own tastes. The orange peel can be replaced with nutmeg, allspice, or clove, as desired.

The muffins are delicious warm, or can be cooled and stored in a sealed container for later.

High Altitude Alert!

Baking at high altitudes requires a change in most recipes. If you have just moved to a high altitude (above 5,000 feet) or don't have experience baking at a high altitude, please see this page about high altitude baking for more information and advice. Note that this link opens in a new window.

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