T’is the season for the most delicious berries, so I use them in any recipes I can! This particular one is more “bread” then cake, just perfect to go with coffee or tea, whatever floats your boat! The perfect snack!
Healthy Blueberry Mini Breads
1 cup whole-wheat pastry (may sub oat flour)
1/4 cup ground flaxseed
1/2 cup all-purpose flour (or GF flour)
2 tablespoons brown sugar
1/4 cup honey, maple syrup or agave
2 tablespoons macadamia oil, or any oil
2 heaping tbsp Greek yogurt or low fat sour cream
1 egg and 1 egg white
3/4 cup nonfat buttermilk, or any milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 1/2 cups fresh or frozen (I like fresh)
5 tablespoons chopped macadamia nuts, divided
1/4 cup unsweetened coconut
Preheat oven to 400°F. Coat muffin or mini cake pan with cooking spray.
Combine 2 tablespoons all-purpose flour, brown sugar, and if using, the 2 tablespoons nuts and coconut in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.
Whisk the remaining all-purpose flour, whole-wheat flour, ground flaxseed, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining honey, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter, yogurt and vanilla extract in a medium bowl until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Fold in blueberries leaving some for sprinkling, and the remaining 3 tablespoons nuts, just to combine. Sprinkle some more blueberries on the bottoms of the mini cake pans and Divide the batter on top of prepared muffin cups.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 25 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving. Absolutely delicious!
Count Colors, Not Calories!⠀ ⠀
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