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Whole Wheat Blueberry Muffins

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“I played around with a recipe that was on the back of a box of ground flaxseed. It turned out amazing! These are very moist and filling. They are also vegan, low fat, high in fiber, and best of all, QUICK AND EASY. Hope you enjoy!”
READY IN:
28mins
YIELD:
10 muffines
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F.
  2. Mix dry ingredients together.
  3. In a separate bowl, smash banana and whisk in soymilk and oil.
  4. Pour wet ingredients into flour mixture, mixing until fully moistened but still a bit lumpy.
  5. Once combined, stir in frozen blueberries and the walnuts (you can also substitute almonds or pecans if you prefer).
  6. Spoon the muffin mixture into muffin tin, to about 2/3 full.
  7. Bake 18-20 minutes or until tops are golden brown.

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