Whole wheat blueberry muffins with agave and coconut sugar as sweeteners; low glycemic and yummy!
Provided by Terri Driver
Categories Everyday Cooking
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffins cups or line with paper liners sprayed with oil.
- Whisk flour, coconut sugar, wheat bran, flax seeds, baking powder, baking soda, and salt together in a large bowl.
- Whisk almond milk, olive oil, vegan butter, agave, egg whites, and vanilla extract together in a separate bowl. Stir into the flour mixture until moistened. Add more almond milk if batter is too thick. Gently stir in the blueberries.
- Spoon batter into the prepared muffin cups, filling them almost to the top.
- Bake in the preheated oven until tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 33.6 g, Fat 9 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 244.4 mg, Sugar 7 g
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