Clean Blueberry Muffins

Clean Blueberry Muffins

It’s hard to resist a fresh baked muffin or any baked good for that matter.  However, baked goods are not the cleanest of foods as they typically contain heavy flour, sugar and oil. I’ve tested and tried tons of different recipes with alternatives to appease my fiancés sweet tooth, as he is someone who could probably live off cookies and cake all day long. There are a lot of great options for substituting bleached white flour, sugar, butter and oil, with things like almond butter, honey, agave nectar, and apple sauce to improve their nutrition profile. And, if you get the combination right, they turn out tasting just the same!

I tested this Blueberry Muffin recipe this past weekend, made a few small changes and even got thumbs up approval from my fiancé who is a hard critic when he knows he’s about to eat anything that I’ve made “healthier!” The recipe yields 6 muffins which are great for a small household and they can be created with a variety of fruit or other ingredients (nuts, cocoa chips, etc).  

Spotlight on Blueberries:

·         Blueberries have one of the highest antioxidant capacities of all fresh fruit. Antioxidants work to neutralize free radicals, the unstable molecules linked to the development of cancer, cardiovascular disease and other age-related conditions such as Alzheimer’s.

·         One cup delivers 14% of the recommended daily dose of fiber and nearly a quarter of the recommended daily intake of vitamin C.

·         Blueberries are an excellent source of manganese. Manganese plays an important role in bone development and converting the proteins, carbohydrates and fats in food into to energy.

Ingredients: 

1 and 1/4 cup of Pamela’s Baking Mix (Contains rice flour, almond meal and baking soda, I usually purchase at Whole Foods)

1 large egg

1/4 cup of water

1 tbsp of vanilla

1/3 cup of honey (or 1/4 cup of Stevia)

3/4 cup of blueberries

Directions:

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased muffin pan (yields 6).  Bake 16 – 20 minutes until a toothpick is inserted and removed clean.  Let cool 5 minutes before serving and enjoy!

Posted in: Clean Food