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Blueberry Muffins

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This recipe was developed and taste-tested during one of our twice monthly Kitchen Hours at the Yum Project Kitchen. Cooking instructor, Wendy Cannon, noticed that there was no recipe for blueberry muffins on our website. Her favorite ones can be found at Agora Coffee Shop in downtown Fredericksburg created by an amazing baker and friend of the project, Andi Stone! This is our version of a healthy muffin and it got great reviews by our tasters in the kitchen.

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
¾ taza ariana blanca
ariana blanca
¾
taza
½ taza harina completa
harina completa
½
taza
harina de avena
¼
taza
1 cucharada ground flax
ground flax
1
cucharada
½ taza light brown sugar
light brown sugar
½
taza
2 cucharaditas polvo de hornear
polvo de hornear
2
cucharaditas
½ cucharadita sal
sal
½
cucharadita
1 ripe banana, mashed
ripe bananas
1
mashed
¼ taza miel
miel
¼
taza
½ taza unsweetened almond milk
unsweetened almond milk
½
taza
⅓ taza melted coconut oil
melted coconut oil
taza
1 taza arandanos
arandanos
1
taza

METODÓ

Preheat oven to 350 degrees. Mix dry ingredients together in a large mixing bowl. In a smaller mixing bowl, mash banana with a fork. Add honey, almond (or other milk), coconut oil and stir together. Pour wet ingredients into dry and mix together until combined. Gently fold in blueberries. Fill standard muffin cups 3/4 full. Bake 17-20 minutes until toothpick inserted in the center comes out clean. Let muffins rest on cooling rack.

Tiempo de preparacion
15 min
Tiempo de cocinar
17 min
Sirve:
12
Contains Tree Nuts
Nutrition Information

Yum Ratings

😫😟😐😀😍 “My favorite part was eating it!” —Sarah, age 3
😫😟😐😀😍 “I liked the banana in the muffin!” —Emma, age 5
😫😟😐😀😍 “Inhaled it, and wanted more!” —Wallace, 20 months
😫😟😐😀😍 “So light & moist. We'll want to make these at home!” —Melanie, a grown up
😫😟😐😀😍 “I want some more!” —Elena, age 3