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!
Ingredients
- 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
Tried this recipe?Let us know how it was!