This was my second attempt at making a “clean” muffin meaning no refined sugars or oils. The first batch wasn’t a failure but it was too boring and dry. I needed to get more creative and that is just what I did! I also added protein to these with the addition of Greek yogurt (I used Chobani honey) and that kicked the muffin flavor up a notch. I used berries I had on hand (black and blue) and added a banana for extra moisture. These are so good! Guilt free. No sugar. No oils. Kids to adults – everyone loved these!
1 cup of whole wheat flour (I used King Arthur)
1/3 cup of flax seed meal
1 ripe banana
1/3 cup of honey (I used raw)
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1 -6 oz container of Greek yogurt (I used Chobani honey)
1 teaspoon ground cinnamon
1.5 cups of blackberries, blueberries (wash and toss with a little bit of flour to coat)
Preheat your oven 350 degrees and spray your muffin pans with baking spray. Set aside.
Into your stand mixer or large bowl, add all of the ingredients through ground cinnamon. Mix until combined. Then after tossing your berries gently with some flour (this helps them to not sink to the bottom of the muffin), gently fold them into the batter with a spoon. Carefully trying not to break up the fragile berries. Scoop out the batter to fill your muffin wells 3/4 of the way. Bake for 18-22 minutes or until a toothpick comes out clean. Let cool and serve.
— Knead to Cook