Berry Explosion Muffins
Have you ever been berry crazy? I mean crazy for berries? The health benefits of berries are enormous, and their rick colour and juicy flavours are definitely worth pining for. Strawberries, blueberries, raspberries – this treat has them all.
Makes 12 Muffins
- 1 cup whole-wheat flour
- 1/2 cup almond milk
- 1 teaspoon baking powder
- 2 tablespoons ground chia seeds
- 1 1/2 cup white beans or 1 (15-ounce) can no-salt-added or low-sodium white beans, drained
- 10 Medjool or 20 regular (Deglet Noor) dates, pitted
- 2 bananas
- 10 ounces frozen strawberries, thawed and divided
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract 1 cup fresh blueberries
- 1 cup fresh raspberries
Preheat the oven to 350 degrees Fahrenheit
In a large bowl, combine whole-wheat flour, almond flour, and baking powder and set aside.
In a cup, mix ground chia seeds with 1/2 cup water and let sit until it forms a gel, about 5 minutes. In a high-powered blender, combine white beans, pitted dates, banana, half of the thawed strawberries (leaving the other half to be put in the muffins whole), chia seed gel, and villa and almond extracts. Once blended, combine with the dry mixture and stir thoroughly until well combined.
Drain the remaining strawberries and sit in, along with the blueberries and raspberries, so they are evenly distributed throughout.
Line a 12 cup muffin pan with the cupcake papers and, using a spoon, scoop in batter. Bake for 20 to 25 minutes and serve warm.
To make cookies, drop batter by spoonfuls onto a foil-lined cookie sheet and bake for 10 minutes or until lightly browned.
CALORIES 166; PROTEIN 6g, CARBOHYDRATES 38g; TOTAL FAT 1g; SATURATED FAT 0.1g; SODIUM 4mg; FIBER 6.3g; BETA-CAROTENE 35ug; VITAMIN C 65mg; IRON 1.8mg; FOLATE 37ug; MAGNESIUM 54mg; ZINC 0.9mg; SELENIUM 8.1ug.
All of these recipes can be found in “EAT TO LIVE” by Joel Fuhrman, M.D.