Name: Dairy-Free Whole Wheat Blueberry Muffins recipe
Ingredients: 1 serving cooking spray;1 ½ cups whole wheat pastry flour;¾ cup coconut sugar;½ cup wheat bran;1 tablespoon freshly ground flax seeds;1 teaspoon baking powder;½ teaspoon baking soda;½ teaspoon salt;⅓ cup almond milk, or more as needed;¼ cup olive oil;¼ cup vegan butter, melted;¼ cup agave nectar;3 tablespoons egg whites;2 teaspoons vanilla extract;1 ½ cups frozen blueberries

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Ingredients

1 serving cooking spray 1 ½ cups whole wheat pastry flour ¾ cup coconut sugar ½ cup wheat bran 1 tablespoon freshly ground flax seeds 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅓ cup almond milk, or more as needed ¼ cup olive oil ¼ cup vegan butter, melted ¼ cup agave nectar 3 tablespoons egg whites 2 teaspoons vanilla extract 1 ½ cups frozen blueberries

Nutrition Info

213.5 calories carbohydrate: 33.6 g cholesterol: : - fat: 9 g fiber: 3.2 g protein: 2.5 g saturatedFat: 1.7 g servingSize: - sodium: 244.4 mg sugar: 7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

12 muffins

Recipe Note

Whole wheat blueberry muffins with agave and coconut sugar as sweeteners;low glycemic and yummy!

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