Prebiotic Blueberry Muffins or Loaf Recipe

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Recipes

Prebiotic Blueberry Muffins (or loaf)

This recipe is easy, nourishing and incredibly versatile! You will want to include these in your weekly mean plan as they make a part of a breakfast on the go or add as part of any lunch or snack. They also freeze well.

Prep:

Cook:

25 minutes

12 muffins

Medium

Save

Prebiotic blueberry load served in a pan.

Ingredients

¾ cup lentil flour

¾ cup almond flour

¾ cup oat flour

¾ cup rice flour

½ tsp baking soda

¼ tsp kosher salt

1 cup yogurt

3 eggs

2/3 cup honey

1 tsp vanilla extract

2 cup blueberries (frozen or fresh)

¾ cup (132g) lentil flour

¾ cup (80g) almond flour

¾ cup (132g) oat flour

¾ cup (132g) rice flour

½ tsp (2g) baking soda

¼ tsp (1g) kosher salt

1 cup (225g) yogurt

3 eggs

2/3 cup (200g) honey

1 tsp (5 ml) vanilla extract

2 cup (380g) blueberries (frozen or fresh)

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Dietary Therapies

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CDED P3

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Recipe PDF

Instructions

Preheat the oven to 350°F (180°C)
Mix the flours, baking soda, and salt together.
In a separate bowl, whisk the wet ingredients (minus the blueberries) together.
Add the wet ingredients to the dry, and mix until no lumps remain. Gently fold the blueberries into the batter.
Add the batter to a lined muffin tray. Bake at 350°F (180 °C)

Nutritional Info

Serving: 1 muffin
Calories: 259kcal
Carbohydrates: 43g
Protein: 9g
Fat: 6g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Cholesterol: 43mg
Potassium: 232mg
Fiber: 6g
Sugar: 18g
Vitamin A: 99IU
Vitamin B1: 0.2mg
Vitamin B2: 0.1mg
Vitamin B3: 1mg
Vitamin B5: 1mg
Vitamin B6: 0.2mg
Vitamin B12: 0.2pg
Vitamin C: 4mg
Vitamin D: 0.2pg
Vitamin E: 0.5mg
Vitamin K: 7pg
Calcium: 59mg
Copper: 0.2mg
Folate: 65pg
Iron: 2mg
Manganese: 1mg
Magnesium: 39mg
Phosphorus: 154mg
Selenium: 10pg
Zinc: 1mg
Choline: 52mg

‍

Storage

Store these in the refrigerator up to one week or freeze in an airtight bag up to 3 months.

Notes

Mix and match flavors! Try replacing blueberries with 1-2 cups of shredded carrot or zucchini or 1 cup pumpkin puree with 1 tsp of our pumpkin spice blend.

This recipe was originally published in

Used with permission from

EATS for IBD™

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