Blueberry Muffins Fat Free Sugar Free Cholesterol Free
Treat yourself to guilt-free indulgence with these wholesome Blueberry Muffins that are fat-free, sugar-free, and cholesterol-free—perfect for anyone seeking a healthy yet delicious snack! Made with nutrient-rich whole wheat flour, naturally sweetened with stevia or monk fruit, and moistened with unsweetened applesauce and almond milk, these muffins are as light as they are flavorful. Bursting with juicy blueberries and a hint of cinnamon, each bite delivers a delightful balance of sweetness and spice. For an extra zing, optional lemon zest adds a refreshing citrus twist. Ready in just 30 minutes, this recipe is a quick and healthy option for breakfast, meal prep, or an on-the-go treat. These muffins are vegan, low-calorie, and an excellent choice for those with dietary restrictions, making them a versatile addition to any lifestyle.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 1 cup Unsweetened applesauce
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1.5 teaspoons Vanilla extract
- 0.25 cup Stevia or monk fruit sweetener (granulated, to taste)
- 1.5 cups Blueberries (fresh or frozen)
- 1 teaspoon Lemon zest (optional, for added flavor)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray it with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and ground cinnamon.
In a separate bowl, combine the unsweetened applesauce, almond milk, vanilla extract, and sweetener. Stir until well mixed.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the blueberries and lemon zest (if using) with a spatula.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 253.9 g | 92% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 54.4 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 588 mg | 45% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
