Baking Nutrition

Mid-week delight

There’s nothing better than the smell of fresh muffins baking in the oven. These muffins are made with whole wheat flour, and are dairy- and egg-free.

With only 10 minutes needed to prep, and about 18 minutes of baking, these vegan almond-blueberry muffins will be ready to devour in no time.

Ingredients
1 ½ cup whole wheat flour
¼ cup brown sugar
½ cup white sugar
½ tsp. salt
2 tsp. baking powder
 cup coconut oil
1 cup applesauce
½ cup almond milk
½ cup old-fashioned oats
1 cup almond slices
1 cup blueberries (can be frozen or fresh)

Instructions
Preheat the oven to 400*F and grease your muffin pan. Combine all the dry ingredients, then add the wet ingredients. Fold in blueberries. Pour batter into muffin cups, I filled mine to about ¾ full. Bake for 17-18 minutes and then they’re ready to be enjoyed!


By: Samantha Thayer

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2 Comments

  • Reply
    Christina Danielsen
    February 22, 2017 at 6:32 am

    <3 yummy- thx for sharing 🙂

    • Reply
      Best of You
      February 22, 2017 at 8:59 am

      <3

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