Blueberry and Flaxseed Muffins for PCOS Breakfast
Nutrition per Serving
220
Calories
6g
Protein
28g
Carbs
10g
Fat
Grocery list: whole wheat flour, ground flaxseed, fresh blueberries, honey, baking powder, baking soda, salt, unsweetened almond milk, egg, vanilla extract. The GI of whole wheat flour is 51, blueberries 53, and honey 58.
Ingredients
1 cup whole wheat flour (120g), 1/2 cup ground flaxseed (55g), 1/2 cup fresh blueberries (75g), 1/4 cup honey (60ml), 1 tsp baking powder (5g), 1/2 tsp baking soda (2.5g), 1/4 tsp salt (1.5g), 1/2 cup unsweetened almond milk (120ml), 1 large egg, 1 tsp vanilla extract (5ml)
Instructions
1. Preheat oven to 350°F (175°C). 2. Mix whole wheat flour, ground flaxseed, baking powder, baking soda, and salt in a bowl. 3. In another bowl, whisk together almond milk, egg, honey, and vanilla extract. 4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined. 5. Fold in the blueberries. 6. Spoon the batter into a muffin tin. 7. Bake for 20-25 minutes, or until a toothpick comes out clean. 8. Let cool before serving.
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