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.
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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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Instructions
- 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 for 20-25 minutes.
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.
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