One can only eat so much Halloween candy, and as much as we like to challenge our bodies, it's good to have a healthy snack during the season of sweets—and if it's spooky themed, even better. This festive recipe from BC Blueberries is made with whole grain flour and packed with bran and flax (and blueberries, obviously).
Yields 12 muffins
1½ cups frozen BC Blueberries, divided
1½ cups wholegrain spelt or wheat flour, plus 1 tsp
3 tbsp wheat bran
3 tbsp flax seeds, ground
1 tbsp baking powder
1 tsp baking soda
½ tsp cinnamon
½ tsp salt
¼ cup unrefined raw sugar
3 tbsp canola oil
3 tbsp extra virgin olive oil
2 large eggs
¾ cup plain Greek yogurt, non-fat
¾ cup banana, mashed
1 tbsp orange zest, finely grated
1 tbsp orange juice
1 tsp vanilla extract
2 tbsp pumpkin seeds, unsalted
1 tbsp hemp hearts
Melted white chocolate (optional)
1. Pre-heat oven to 350°F/160°C with rack positioned in the centre. Grease a large non-stick muffin pan and line with baking cups.
2. In a bowl, toss 1 tsp of flour with 1 cup of the frozen BC Blueberries, set aside the remaining ½ cup of blueberries for the topping. Do not thaw if using frozen.
3. In a bowl, mix the flour, wheat bran, flax, baking powder, baking soda, cinnamon and salt, then set aside.
4. In another large bowl, whisk the sugar and oil, then the eggs one at a time. Whisk in the yogurt, banana, orange zest, juice and vanilla.
5. Fold the flour mixture into the wet mixture in three intervals. Fold in the 1 cup of floured blueberries. Spoon batter into the prepared muffin tin.
6. Sprinkle with pumpkin seeds and hemp hearts, then top with the remaining blueberries.
7. Bake in a pre-heated oven at 350°F/ 160°C for 24-28 minutes until toothpick inserted in the centre comes out clean.
8. Optional, decorate with melted white chocolate and frozen blueberry ‘eyes’ to create the "mummy" muffins.