Gwyneth's Blueberry Muffins
A muffin that actually fights the dreaded muffin top? We'll take two. Gone are the dairy and processed sugar, leaving a satisfying breakfast muffin that is literally bursting with antioxidant-rich blueberries — yes, those same blueberries that have been shown to target pesky belly fat.
Not wanting to live without her mom's blueberry muffins, actress Gwyneth Paltrow gave the classic recipe a healthy makeover. What's left is a muffin with fewer calories, less saturated fat, and lower cholesterol. Gone are the dairy and processed sugar, leaving a satisfying breakfast treat that is literally bursting with antioxidant-rich blueberries — yes, those same blueberries that have been shown to target pesky belly fat. As if the blueberries weren't enough to appreciate, Gwyneth opts for iron-rich maple syrup as a sweetener and whole grain flour over the white stuff. A muffin that actually fights the dreaded muffin top? We'll take two.
INGREDIENTS
1/2 cup vegetable oil
1/2 cup soy milk
1/4 cup pure maple syrup
1/4 cup light agave nectar
1 cup spelt flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups fresh blueberries
DIRECTIONS
Heat oven to 375°F.
Line a 12-cup muffin pan with paper liners.
Whisk oil, soy milk, maple syrup, and agave nectar in a bowl. Combine flour, baking powder, and salt in another bowl. Stir wet ingredients into dry ingredients; fold in blueberries.
Divide batter evenly among muffin cups. Bake until muffins are golden brown and a knife comes out clean, 25 to 30 minutes.
Nutritional stats per muffin: 221 calories, 10 g fat, 1 g saturated, 30 g carbs, 10 g sugar, 3 g fiber, 3 g protein
INFORMATION
Category Breakfast/Brunch Yield 12 muffins Cook Time 45 minutes
NUTRITION
Calories per serving 221
source:https://www.popsugar.com/