Some people consider muffins a “cheat meal” because usually they are like eating a mini cake–full of sugar, white flour, highly processed oils–all of which are super bad for your body. Purely empty calories.
But not these muffins…these ones are good for you. Whole wheat and rye flour for a protein nutritional powerhouse, blueberries full of antioxidants, and only lightly sweetened by coconut sugar, which is considered a superfood.
This makes 36 muffins for my big family of 7…soon to be 8! Feel free to half or quarter all ingredients if needed
- 3 cups water (you can use milk for a richer muffin)
- 1 cup coconut oil (you can reduce oil for less calories and a less rich muffin)
- 4 large free range eggs
- 8 cups whole grain flour (I used half wheat and rye)
- 2 cups coconut sugar (to replace with honey use 1 1/3 cup honey)
- 2 tbsp aluminum free baking powder
- 2 tsp salt (pink Himalayan or Celtic Grey are best because they contain all original minerals)
- 2 cups blueberries (fresh or frozen, but if you use frozen let thaw first)
- Optional:Unbleached chlorine free muffin baking cups (made by “If You Care” company) makes cleanup a breeze!
- Preheat oven to 400 degrees.
- Beat wet ingredients, stir in dry. Batter will be lumpy.
- Fold in blueberries.
- Spoon into muffin pan, I fill to top of each to get the lovely little round top. 🙂
- Bake 20-25 min until tops are golden brown and toothpick inserted comes out clean. (If you baked in baking cups you can remove right then to wire cooling rack, otherwise let stand in pan for 5 min.)
Each muffin is about 140 calories.