Am I the only one that thinks muffins are one of the greatest foods ever? They’re just so convenient, easy to make, and you can pack them full of healthy ingredients, such as bran flakes and flax seeds (among other things!).
I often make muffins once a week, and try to do something different each time. They make a super simple breakfast on the go, and are great snacks, too. Much better than a chocolate bar or bag of chips, am I right?
Lemon Blueberry Bran Muffins
Recipe Type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 12
There’s something so comforting about a warm, freshly-baked muffin – and these muffins are just that. Comforting. Delicious (I mean, blueberry and lemon – how could you possibly go wrong?). The perfect start to your morning.
Ingredients
- 1 cup whole wheat flour
- 1 cup kamut flour
- 4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup coconut sugar
- 1/4 cup bran flakes
- 1 tbs ground flax seeds
- 3/4 tsp vanilla extract
- 1/2 tbsp lemon juice
- 1 cup plant milk (I used almond milk)
- 1 medium banana, mashed
- 1 lemon, zested
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F and grease or line a muffin pan with liners.
- In a large bowl, whisk together the flours, baking powder, salt, sugar, bran flakes and flax seeds.
- Add in the milk, lemon juice and vanilla.
- Add in the mashed banana and lemon zest until fully combined.
- Gently fold in blueberries. Do not over-mix.
- Scoop batter into muffin cups (about 3/4 full).
- Bake for 20 – 25 minutes, or until a toothpick comes out clean.
Notes
Make this recipe nut-free by using a different plant milk, such as oat or soy.
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