As healthy as any muffin can be, right? Honestly, I can’t tell you how much I miss baking with buttah, buttah, buttah (cue pre-how-did-I-get-diabetes Paula Deen). That said, I have gotten quite creative with my baked goods so I can still eat delicious things and not feel so bad when I can’t have stuff I normally L-O-V-E. For example, my mom’s famous banana bread recipe. It’s got butter AND milk. Boo.
I’ve also been on a health food kick – gotta get all the nutrients since I’m nourishing a baby! – so I’ve been throwing things like chia seeds in everything. Ben’s a little sick of it but both he and my dad really like these. I think this recipe worked. You tell me. Without further ado…
Rachel’s Healthy [Coconut-y] Blueberry Muffins
Stir together the following [dry] ingredients
1 c bran (oat or wheat)
1 c whole wheat flour (white whole wheat, whole wheat pastry flour, etc)
1/2 c oats
1/3 c shredded (or flaked, which is what I had) coconut
[optional: 1/3 c chopped walnuts or pecans]
1/4 tsp baking soda
1 tsp baking powder
2 T chia seeds
2 T flax seed meal
pinch of salt
pinch of cream of tartar
In a separate bowl, stir together these [wet] ingredients
1 1/4 cup almond milk
2/3 c brown sugar
8 T – 1/4 c water (check the consistency and you decide)
1 tsp vanilla
3/4 – 1 cup unsweetened applesauce (I used homemade applesauce and it was delicious! The amount depends on how much water/apple juice you used to make your applesauce…)
Stir the wet into the dry.
Melt 2 T coconut oil (unless you have your thermostat above 76 degrees…) and stir into the batter.
Fold in as many BLUEBERRIES you want! Frozen or fresh work.
Pour into prepared muffin pan (aka muffin cups or grease the pan with coconut oil).
Bake at 400 degrees for 25 minutes.
Let cool a bit…ever burn yourself on a molten blueberry? It’s not fun. For those of you who get to enjoy dairy, slather on some butter and enjoy!
I linked this post up on Take it on Tuesday! Check out some of the other fun projects/recipes.