- 1 3/4 cups whole wheat pastry flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 2 eggs
- 2/3 cup brown sugar
- 1/4 cup ground flaxseeds
- 3/4 cup spelt bran or wheat bran
- 1 cup mashed over-ripe bananas (about 2 large bananas)
- 1 cup unsweetened Almond Breeze + 1 tbsp lemon juice
- 2 tsp vanilla
- 1/4 cup canola oil
- 1 cup blueberries, frozen or fresh
Preheat oven to 400F and line 12 muffin cups with paper liners.
In a large bowl, mix together the first 5 ingredients. In another large bowl, combine the eggs and the brown sugar. Mix with a fork until smooth, then add all remaining ingredients except for the blueberries. Continue mixing until no bumps remain.
Gradually pour the wet mixture into the dry ingredients, and mix until just combined – don’t over-mix or the batter will make very tough muffins! Finally, add the blueberries.
Scoop the batter into each muffin cup, filling them to about 3/4 full. Bake in the oven for about 20 minutes, or until a toothpick inserted inside comes out clean.
Let the muffins cool before serving, then enjoy!
Makes 12 muffins.
Nutrition per muffin: 200 calories, 6g fat (0g saturated), omg cholesterol, 120mg sodium, 35g carbs, 6g fiber, 15g sugar, 4g protein.