There’s nothing like having healthy snacks, or breakfasts, ready to go. These muffins are made with whole wheat and almond flour, making them really filling, not like the muffins you’d get from the store. And for a whole wheat based muffin, they’re actually pretty good. I purposely made this muffin batter more “wet” than usual, in hopes of the flour absorbing the extra water in the baking process, and it totally worked! The muffins came out really moist, especially in comparison to other whole wheat muffin recipes I’ve attempted.
The combo of lemon and blueberry is what really took these muffins to the next level, especially with the addition of the lemon zest. zesty. There’s nothing like a little zest to break up the dullness of whole wheat products, this is a trick I’ll surely use again.
- 2 cups soy milk
- 5 tbsp melted Earth Balance
- 1 lemon, zested + 1 tbsp juice
- 1⅔ cups whole wheat flour
- 1 cup almond flour
- 1 tsp sea salt
- 2 tsp baking powder
- ¾ cup coconut sugar
- ½ tsp ground ginger
- 2 cups frozen blueberries
- Preheat oven to 350 degrees. Grease a 12 cup muffin pan generously with Earth Balance.
- Whisk together the soy milk, melted Earth Balance, lemon zest and juice; set aside.
- In a separate bowl mix together the whole wheat flour, almond flour, salt, baking powder, coconut sugar, and ginger.
- Add the wet mixture to the flour and stir just until moistened. Fold in the blueberries, then distribute evenly into the greased muffin pan.
- Bake for 30 minutes, or until a toothpick tests clean.