Since I’ve been pregnant I literally cannot get enough of blueberries, it’s kinda weird the amounts I’m getting through! I must say I am getting a little sick of eating them straight from the box, plus I seem to demolish packets at a time. Naturally when it comes to recipes, I’m thinking blueberry dense muffins. It’s also nice to finally be craving something sweet as opposed to my oily and salty obsessions of late (okay I admit it, I’ve been hooked on crisps or potato chips or whatever!). So it just has to be a good solid muffin. Blueberries galore of course, like too many almost.
But I hate (that word isn’t even strong enough) it when you get a ‘blueberry’ muffin and there’s like 3 solitary blueberries in the whole thing. It almost seems a tad on the criminal side and definitely a complete rip-off, an utter cheat. So I made sure this disaster would not happen here. Amen.
There’s actually nothing quite like warm wholegrain blueberry banana muffins, moist and fruit-packed and jam packed with the goodness of whole grains. I don’t know about you, but I enjoy sweet treats a lot more when I know they’re not full of white sugar, white carbs and toxic margarines. There doesn’t seem to be any excuses anymore as there are so many alternative flours and sweeteners out there now and not to mention a myriad of much healthier oils to substitute for margarine and butter. And I’m not saying this in a ‘oh she doesn’t know how to enjoy herself’ kinda way, but I reckon if it tastes better and it is in fact miles better for your body then it’s a no brainer, right?
I used xylitol to cut the energy a little but regular raw sugar, maple syrup or agave would be completely fine. If you possibly can (‘cos I cannot) allow to cool before attempting to remove from papers. Just sayin’, as it’s kind of annoying when it all gets stuck in there and nobody likes sucking on a muffin case. Although I will do this if necessary.
It’s one of those dry bits, wet bits, add-to recipes….easy peasy. Oh and it’s so quick, gotta love the quick ones.
It goes without saying these would be good with chocolate chips too but for me, it’s all about the blueberries right now. I’m sure it’ll be a new food obsession next week………….
Have a great day 😉
Wholegrain blueberry banana muffins
1 1/2 cups wholemeal flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup xylitol
1/3 cup coconut oil, melted
1 large banana, mashed (can be subbed with 1/2 cup apple sauce)
1 cup almond milk + 1 teaspoon apple cider vinegar
1 teaspoon vanilla essence
the best bit:
1 heaping cup blueberries (I used frozen)
- Preheat oven to 200 ºC + line grease or line a muffin tray with cases. Add the first 4 dry ingredients to a large mixing bowl + combine fully.
- Mix together the wet ingredients in a separate bowl + add to the dry ingredients to form a smooth batter.
- Fold through the blueberries + carefully spoon the mixture into the muffin tray to 3/4 full.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Remember to allow to cool or else you’ll be sucking on a muffin case!