Many of us enjoy a sweet treat like a warm blueberry muffin, straight from the oven, with its toasted top and moist berries. But what about all that refined sugar? Try cutting the refined sugar in your favourite muffin recipes and replacing it with pureed dried fruit (like dates or apricots) or mashed ripe banana. This way you'll still get some of the sweetness you love with the added benefits of the fruit.
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Blueberry-lemon-millet breakfast muffins:
- 3/4 cup / 175 ml all-purpose flour
- 3/4 cup / 175 ml whole wheat flour (or gluten-free alternative)
- 1/4 cup / 50 ml millet
- 1 tsp / 5 ml baking powder
- 1 tsp / 5 ml baking soda
- 1/4 tsp / 1 ml salt 1 medium egg
- 1/4 cup maple syrup
- 1 mashed ripe banana
- 1 cup / 250 ml plain yogurt, 1% MF or less
- 1/4 cup / 50 ml canola oil
- 1/4 cup / 50 ml freshly squeezed lemon juice
- 1 tsp / 5 ml lemon zest 3/4 cup / 175 ml fresh or frozen blueberries
Preheat oven to 375˚F (190˚C). In a large bowl, combine all-purpose, whole-wheat flour, millet, baking powder, baking soda and salt. In a separate bowl, whisk together egg, maple syrup, mashed banana, yogurt, canola oil, lemon juice and lemon zest. Add wet ingredients to dry ingredients, whisk together to combine. Gently fold in blueberries. Pour batter into 16 non-stick or paper lined muffin cups. Bake for 20 to 22 minutes or until cooked through (when a knife inserted in the centre comes out clean).
Looking to make a change? Try our four week micronutrient challenge.