Whole Wheat Berry Muffins

January 7, 2013
whole-wheat-berry-muffins

It’s Monday morning and I’m packing my suitcase. I’m heading off to America tomorrow to spend time with my family in Iowa. You can be sure I have my warmest sweaters, scarves and mittens thrown in the mix somewhere. The entire mid-west is under a blanket of snow – a concept I’m come to forget living in Ireland. I’m eager to spend some time outdoors going sledding and chasing our dogs around in the backyard.

If you remember my post from last summer, you know I am always well prepared for long hours of traveling. I never leave home without copious amounts of food and snacks. I think these muffins will make a nice addition to the other homemade in-flight munchies I have packed.

Ever since I started making homemade almond milk, I’ve found myself with an overload of almond pulp. With a bunch of almond pulp and frozen berries in hand, it seemed like the perfect excuse to make muffins. The brilliant thing about this recipe is it works well even without the almond pulp – just replace it with one cup of any flour of your choosing.

These muffins are not monster big or heavy like the American version. They are quite small, very light and filled with a wonderful berry flavor. They totally melt in your mouth! I like that they are not overly sweet, so you could have them for breakfast as well as a snack.

whole-wheat-berry-muffins-vegan

Whole Wheat Berry Muffins

Vegan

Makes 12 muffins

Ingredients:

  • 1 cup wheat flour
  • 1 cup almond pulp*
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1/3 cup maple syrup
  • 3 Tbsp. flax seed + ¼ cup water
  • ½ cup almond milk
  • ¼ cup olive oil
  • zest of 1/2 an orange
  • 1 cup frozen berries

Directions:

  1. Preheat the oven to 350°F (176°c). Grease a muffin tin thoroughly or if you prefer, line with muffin cups.
  2. In a large bowl mix the flour, almond pulp, baking soda, baking powder and salt.
  3. Whisk together the maple syrup, flax mixture, almond milk, olive oil and zest until they are combined well. Add them to the dry ingredients. Use a rubber spatula to fold the ingredients until the batter is almost fully combined. Add the frozen berries, careful to not break up the berries too much.
  4. Fill the muffin tins 3/4 full and bake until the muffins are browned and a knife goes through cleanly, about 25 to 35 minutes.

*if not using almond pulp, replace with 1 cup of chosen flour

wholewheat-berry-muffins

I will continue to post on the blog while I’m away. In the meantime, connect with me through twitterfacebookpinterestinstagram and my newsletter! Hope you all have a lovely week!

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  • oooh- they look simply delicious. i have a soft spot for berry muffins, especially the ones where the muffins are packed with them and almost look marbled from their bright color! what a perfect snack to bring along on your trip home! have fun!!

    • Katie

      I totally agree with you there, Caitlin. There’s something very comforting and nourishing about freshly baked berry muffins. Not to mention they taste delightful and the colors are fun. Thank you for the well wishes :) It’s always nice to be home.

  • The muffins looks great, packed full of berries just the way I love them! Safe travels and enjoy your time with your family!

    • Katie

      Thank you for the well wishes, Stephen! I’m really enjoying myself being back home with the family. We even have a bit of snow on the ground :)

  • tara knight

    Thank you so much I have been searching for recipes, My fiance is vegan but also diabetic so I have been trying to put together a list of different recipes for Him. So I am very happy to find some great ideas here for him. Do you have recipes you can think of for sugar free are can all them be substituted with his choice of alternative sweetener? Thanks. Tara

    • Katie

      Hi Tara, thanks for stopping by! I’m so glad you’re finding inspiration on the site :) All of my recipes use natural sweeteners (like maple syrup, rice syrup, dates, etc.) but you can certainly substitute with any sweetener of your choice. Please let me know how the substitution works for you – I’m sure others would find it helpful as well.

      Are you familiar with chia seeds? I have a really good recipe for chia pudding which can be enjoyed for breakfast, snack or even dessert. It’s really nutritious and satisfying. You can use any liquid sweetener you like! It’s a favorite in my house.

      Feel free to get in contact with me if you have any other inquiries. I’m always here to help.

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