August 13, 2016
Homemade whole-wheat blueberry muffins
So good my 2 year old couldn’t wait for me to snap a picture…he was already trying to grab one! 😀
One thing I really enjoying doing with my kiddos is baking! We have a good time trying new recipes, alternating old recipes and mostly trying the finished product! Muffins are always a great treat! And this recipe is so yummy! You can alter it to make so many variations it’s always a new recipe. Here is the recipe we love to use:
From: www.100daysofrealfood.com
SERVES: MAKES 12 MUFFINS
INGREDIENTS
- 1½ cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ⅛ teaspoon all spice
- 2 eggs
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- ¼ cup oil (I used coconut oil)
- ¾ cup fresh squeezed orange juice
- About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)
- Muffin/Cupcake liners
Click on the link below for the complete recipe.
In this batched used blueberries. However my middle man loves when I use mange and my hubby like strawberry. Several times I switch out the juice with a non dairy milk. I have found that vanilla soy-milk, coconut milk and almond milk are excellent substitutions.
These muffins also freeze well. I will bake a few batches just for the freezer for snacks or lunches. When you need a good snack in a pinch and you have this in the freezer…makes life much easier! And you are more likely to avoid the gas station snack stop… been there done that too! 😕 And with school starting back, these are a great lunch addition. (they also make for a great pre and post run snack)
Happy Baking!!!