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Mini Whole-Wheat Blueberry Muffins

Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Ingredients

  • 3/4 cup unsweetened almond milk
  • 1/4 up organic unrefined coconut oil
  • 1 flax egg 1 tablespoon ground flax seeds and 3 tablespoons water
  • 1/4 cup coconut sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon sea salt
  • 2 cups whole-wheat pastry flour
  • 1 cup fresh blueberries

Instructions

  • Pre-heat the oven to 400 degree Fahrenheit.
  • First, make a flax egg by combing ground flax seeds with water and stir with a spoon. Let set for 3-5 minutes.
  • Next, in a large mixing bowl combine almond milk, coconut oil and flax egg and whisk together.
  • Next, add in coconut sugar, baking powder, sea salt and whole-wheat flour.
  • Stir all ingredients together
  • Fold in blueberries
  • Line a mini muffin tin with cups and fill with muffin batter
  • Bake for 20 minutes and let cool on a rack before serving or enjoying!

Notes

Choose organic ingredients when you can!
In this recipe I used Big Tree Farms Coconut Sugar, Bob's Red Mill Whole-Wheat Pastry Flour, and Dr.Bronner's Coconut Oil.
Author: Healthy Grocery Girl