Blueberry Muffins No Refined Sugar
Indulge in the natural sweetness of these wholesome Blueberry Muffins with No Refined Sugar, the perfect guilt-free treat for breakfast or snack time! Made with nutrient-rich whole wheat flour, ripe bananas, and honey as natural sweeteners, these muffins are a healthier alternative without compromising on flavor. Moist and tender, they’re packed with juicy blueberries to ensure a burst of fruity goodness in every bite. The inclusion of coconut oil and almond milk adds a subtle richness, while the optional rolled oats topping provides a delightful crunch. Quick to whip up in just 35 minutes from start to finish, these easy-to-make muffins are a satisfying, kid-friendly option that can be enjoyed fresh or stored for later. Whether you’re aiming for a refined sugar-free lifestyle or simply craving a homemade classic with a nutritious twist, these muffins are sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup mashed banana (ripe)
- 0.5 cups honey
- 0.75 cups unsweetened almond milk
- 0.25 cups coconut oil (melted)
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen blueberries
- 2 tablespoons rolled oats (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with nonstick spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
In another bowl, mash the ripe bananas until smooth. Stir in the honey, almond milk, melted coconut oil, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the fresh or frozen blueberries, being careful not to crush them too much.
Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full. Sprinkle a small amount of rolled oats on top of each muffin for added texture, if desired.
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 let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2250 mg | 98% | |
| Total Carbohydrate | 372.6 g | 135% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 150.5 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 436 mg | 34% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2166 mg | 46% | |
*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.
