Fat Free Sugar Free Cholesterol Free Blueberry Muffins
Indulge guilt-free with these Fat Free, Sugar Free, and Cholesterol Free Blueberry Muffins—perfect for health-conscious eaters or anyone looking for a better-for-you treat! Made with wholesome whole wheat flour, natural sweetness from unsweetened applesauce, and a burst of juicy blueberries, these muffins are both nutritious and delicious. A hint of lemon zest adds a refreshing, citrusy aroma, while liquid stevia keeps them sugar-free without sacrificing flavor. Ready in just 35 minutes, these light and fluffy muffins are vegan-friendly and free of refined sugars, fats, and cholesterol. Ideal for a clean-eating breakfast, a satisfying snack, or a healthy addition to your meal prep routine, these muffins deliver on taste and nutrition, all while being incredibly easy to make.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Unsweetened applesauce
- 1 cup Plant-based milk (e.g., almond, soy, or oat milk)
- 1 teaspoon Vanilla extract
- 1 teaspoon Liquid stevia (or other sugar-free sweetener of choice)
- 1.5 cups Fresh or frozen blueberries
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
In another bowl, mix the unsweetened applesauce, plant-based milk, vanilla extract, and liquid stevia. Stir until smooth and uniform.
Create a well in the center of the dry ingredients and pour in the wet mixture. Mix gently until just combined, being careful not to overmix as this can result in dense muffins.
Fold in the blueberries and lemon zest, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-22 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 pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these healthy blueberry muffins as a quick breakfast or a wholesome snack. Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Nutrition Facts
Calories |
1124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2062 mg | 90% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 52.9 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 411 mg | 32% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1640 mg | 35% | |
*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.
