My Take on Healthy Blueberry Muffins
I don’t generally love to cook or bake, but when I put my mind to it, my food usually turn out pretty darn good.
So, yesterday when Julie over at Healthy Mom posted her Healthy Blueberry Muffins recipe, I thought to myself, I could make a decent muffin. And her picture looked so great, that I just had to try them for myself. I thought we had most of the ingredients in the house, so off I went.
In the course of preparing I discovered that I actually had almost none of the ingredients in the house. But, I was determined to make them from what I had around – the weather wasn’t great and I didn’t want to make a special trip to the grocery store. So they quickly became Healthy Raspberry Muffins. And, I succeeded making up substitutions, until I realized I had no eggs. But since all the substitute ingredients were already mixed, I sent my husband out for eggs and called it good enough.
So, here is my substitute filled version of Julie’s great recipe.
- 1/2 cup cake flour
- 1/2 cup whole wheat flour
- 1/2 cup oat flour (ground rolled oats)
- 1/2 cup ground blanched almonds (a little less than this because I ran out)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 3 Tbsp white Sugar
- 1/2 tsp lemon zest (I just guessed on this one)
- 1 very ripe banana
- 1/2 cup milk
- 2 eggs
- 4 Tbsp organic wildflower honey
- 1 tsp vanilla extract
- 3 Tbsp homemade buttermilk (made by my husband – who would have thought that he would know how to make buttermilk?)
- 2-3 handfuls fresh and frozen raspberries
- Sprinkling of coconut on top of each muffin
I mixed all the dry ingredients together randomly in one bowl and the wet ingredients together randomly in another bowl. Then, I mixed both bowls together and put them in the oven for 27minutes at 200C. No fancy mixing steps for me.
And here’s the final product. They stuck to the wrappers pretty badly, but they tasted pretty good!
Thanks Julie for the great recipe and a wonderful Saturday afternoon in the kitchen.