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Healthy Whole Grain Pumpkin Blueberry Muffins 35-Min Best

Healthy Whole Grain Pumpkin Blueberry Muffins
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These muffins combine whole grains with pumpkin and blueberries for a healthy breakfast or snack.

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1/2 cup oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat your oven to 350°F. Line a muffin tin with paper liners.
  2. In a large bowl, whisk together whole wheat flour, oat flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix pumpkin puree, maple syrup, coconut oil, eggs, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

  • You can use gluten-free flour blends instead of whole wheat and oat flour.
  • Frozen blueberries work well; do not thaw them before adding.
  • Store muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/healthy-whole-grain-pumpkin-blueberry-muffins/