These muffins truly add a flavorful twist to your day. Not only are they delicious, but are also healthy. Compared to a artificial, cheap, sugary muffin, these delights are based on a “healthier- leaner” alternative. Baked with your cozy personality, these are a rejuvenating spring morning treat. These golden little bundles of joy are great for a snack or a small breakfast on the go. But what’s even better is these muffin’s main source of sweetness comes from natural honey. You can store these in an air tight container, having them ready for the next day. Enjoy this warm, light, but fluffy treat!
| Calories: 110 kcals per muffin | Yields: | 6 muffins |
| Cuisine: North American Breakfast | Time: | 1 hr and 15 minutes |
Ingredients:
- 2 cups of unbleached flour
- 1/2 cup of honey
- 1/2 cup of olive oil
- 1 egg
- 2-3 cups of frozen blueberries
- 1 cup of almond milk
- 1/2 tsp. of vanilla
- 1 tbsp. of baking powder
- 1 tbsp. of cinnamon
- 1/2 cups of poppy seed
- A juice of one lemon
Baking
- Heat the oven to 325 F
2. In a bowl, mix the oil, honey, and lastly egg together until it foamy and thick.
3. Mix the rest of the ingredients well except for the frozen blueberries.
4. After throughly combined, add the blueberries and stir the mixture until it starts to turn purple.
5. Transfer the cupcake mixture into the cupcake pan and baking cups.
6. Top the cupcake with shredded coconut flakes (optional).
7. Set it in the oven for 50 minutes.
8. Let it cool once taking it out, and I encourage spreading some homemade preserves or jam on it.
9. Bon appetite!
Bee The Change 