Whole-Wheat Berry Muffins, Fat-Free

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 5 based on 100 votes
5
Technique: Bake Recipe
Difficulty: Medium

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5

Ingredients

  • 2 cups - whole-wheat pastry flour (substitute, if needed, with 1 cup regular whole-wheat and 1 cup all-purpose)
  • 1.5 cups - strawberries
  • 1 cup - Blueberries
  • 1/2 cup - non-dairy milk, like Almond or soy
  • 1/2 cup - turbinado Sugar (use maple syrup instead for great flavour)
  • 2 tbsp - flax meal
  • 1 tsp - vanilla extract
  • 4 tsp - baking powder
  • 1/2 tsp - baking soda
  • 1/4 tsp - salt

How to Make Whole-Wheat Berry Muffins, Fat-Free

  • Mix the whole-wheat pastry flour, baking powder, baking soda, sugar, and salt in a bowl.
  • Puree the strawberries in a blender along with the non-dairy milk. Place in a bowl. (You can substitute half the strawberry puree with an equal amount of apple sauce for some added sweetness and moistness).
  • Add the flax meal and vanilla extract and mix well.
  • Make a well in the flour and pour in the wet ingredients.
  • Using just a few strokes of your ladle or whisk and mix until everything's just moistened. Don't overbeat - a few lumps are just fine.
  • Just make sure you don't have any visible dry flour.
  • If the batter is too dry, add a little more non-dairy milk and mix it in.
  • Add the blueberries and mix in.
  • Pour the batter into a muffin tin lined with paper liners. If you don't have paper liners, spray with oil.
  • Sprinkle some sugar over the top of each muffin.
  • Bake the muffins in a preheated 400 degree C oven for 15 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool the muffins on a rack for about 10 minutes, then slide the muffins out of the tin and continue cooling on the rack.
  • Recipe Courtesy: Holy Cow Vegan