Dairy-Free Healthier Blueberry Muffins

We all need a go-to dairy-free muffin recipe, and this one is mine! This dairy-free blueberry muffin recipe uses whole wheat flour, no refined sugar, no oil, and plenty of blueberries. It's a great recipe to make with the kids, and you only need a bowl and spoon to whip the ingredients together. They bake beautifully with or without eggs, which gives you the option to easily make them vegan.

These are a part of my weekly meal prep, and my little guy loves bringing them to school for a snack or as part of his lunch. They're nut-free, which makes them an easy, school-friendly lunchbox staple. I usually make a double batch and freeze half for when I need something in a pinch.

I also love these muffins as an easy breakfast option for busy mornings. I usually have one with my favorite green smoothie, or alongside my baked spinach mushroom omelette. They're also a delicious addition to your holiday brunch table, or to have available for overnight guests.

Dairy-Free Healthier Blueberry Muffins

These no-fail muffins will be your new go-to recipe and family favorite! They're moist, delicious, refined sugar free, and loaded with blueberries. Perfect for breakfast, snacks, school lunchboxes, or post-workout!

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Prep Time 10 minutes mins

Servings 12

Ingredients

 

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• ½ cup 100% pure maple syrup
• 2 tablespoons ground flax mixed with ¼ cup plus 1 tablespoon water if you can eat eggs, you can use 2 eggs instead
• 1 cup unsweetened apple sauce
• ¼ cup water
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 ¾ cup whole wheat flour
• ⅓ cups oats plus some to sprinkle on top of muffins
• 1 cup blueberries I used frozen

Instructions

 

• Preheat your oven to 325°F, and line or grease your muffin tin.
• Mix your dry ingredients in a large bowl.
• Using a fork, mix in your wet ingredients, but don’t overmix.
• Gently fold in your blueberries using a spatula.
• Fill each cup of your muffin tin about halfway. Sprinkle with more oats on top, if you’d like. 
• Bake 20 – 25 minutes, or until tester comes out clean. Cool 5 minutes in tin on wire rack, then remove the muffins from the tin and cool completely on rack. 

Notes

Muffins will keep in a sealed bag or covered cake dish for a few days, depending on the temperature of your kitchen.

Nutrition

Calories: 111kcalCarbohydrates: 22.5gProtein: 3gFat: 1gSaturated Fat: 0.1gSodium: 191mgPotassium: 136mgFiber: 3gSugar: 5.4gVitamin A: 13IUVitamin C: 1mgCalcium: 25mgIron: 1mg

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