Sabor Eats

Sabor for the kitchen & tea for the soul.
Sabor Eats is an experimental food blog created by Erica and Wasc, two students who love food, culture, and travelling.

(Eggless) Kiwi and Blueberry Almond Whole Wheat Muffin

Be careful with these. They are so delicious and healthy you will end up eating half the batch in one go. Like I did…. :P

I made 3 different types of these muffins: topped with a blueberry, topped with some sliced almonds, and topped with nothing.


Happy eatings!

-Erica

(Eggless) Kiwi and Blueberry Almond Whole Wheat Muffins (adapted from Lite Bite)

Makes 9 regular sized muffins.

Ingredients: 

  • 1/4 cup whole wheat flour
  • 2/3 cup all purpose flour
  • 2 tbsp sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3 kiwis (peeled and roughly chopped)
  • 1/2 cup of blueberries
  • 1/2 cup of sliced almonds
  • 1 tbsp plain yogurt
  • 2 tbsp vegetable oil
  • 1 tsp almond extract
  • 18 reserve blueberries
  • Sliced almonds to sprinkle on top.

Recipe:

  1. Preheat oven to 350 degrees F.
  2. Combine first 5 (dry) ingredients together in a bowl: whole wheat flour, all purpose flour, sugar, baking powder, baking soda.
  3. Mash chopped kiwis, blueberries, and sliced almonds (I used a potato masher) in a bowl.
  4. Add yogurt, vegetable oil, and almond extract to mashed fruits and mix.
  5. Combine the dry and wet ingredients, mixing until fully incorporated.
  6. Pour into muffin pans lined with muffin cups
  7. Stick a reserve blueberry (hasn’t been mashed) into the center of the muffin mix and make sure it gets covered with the batter. 
  8. Top with a blueberry or sliced almonds.
  9. Bake for 20 minutes or until a toothpick stuck in comes out clean. *NOTE: Do not overcook!
  1. saboreats posted this