Muffins are known for being loaded with calories and fat, but this recipe is actually quite good for you! Pair it with a scrambled egg and you have yourself a pretty healthy breakfast!
This recipe does use a little bit of flax seed – which if you haven’t tried before, I would highly recommend it. It’s a great thing to throw into other recipes or green smoothies because they have tons of fiber and omega-3 fatty acids, which are so good for you. I’m already counting down until tomorrow breakfast when I can have more… that is unless my kids get there first…
- ¾ cup skim milk
- ¼ cup unsweetened applesauce
- 1 egg
- 1 tablespoon canola oil
- 1 teaspoon vanilla
- ½ cup all-purpose flour
- 1½ cups whole wheat flour
- 2 tablespoons ground flax seed
- ¼ cup honey (or agave)
- ¼ cup sugar (could also use more honey instead of adding sugar)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup fresh blueberries
- ¾ cup fresh peaches, peeled and diced
- Preheat oven to 400°F. Line 12 muffin cups with paper liners or spray with nonstick spray.
- In a medium bowl, whisk together the wet ingredients (milk, applesauce, egg, oil,vanilla, and honey).
- In a large bowl, stir together the dry ingredients (flours, flax seed, sugar, baking powder, salt, cinnamon).
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix – batter should be lumpy. Gently fold in the blueberries and peaches.
- Divide batter between the muffin cups, filling each about ⅔ full. Bake 20-25 minutes until golden brown then let cool on a wire rack before eating.
Items needed for recipe:
Recipe source: Once Upon A Cutting Board
Looking for more healthy recipes? Check out these:
No Bake Cookie Energy Bites