Healthy Berry Blue Muffins
Start your mornings on a wholesome note with these Healthy Berry Blue Muffins, a perfect balance of flavor and nutrition! Packed with juicy blueberries, heart-healthy chia seeds, and the earthy goodness of whole wheat and almond flours, these muffins are naturally sweetened with maple syrup and unsweetened applesauce—ideal for a guilt-free indulgence. Each bite is gently spiced with a hint of cinnamon and has a tender, moist texture thanks to the addition of almond milk. Ready in under 40 minutes, this easy, one-bowl recipe is great for meal prepping a nutritious breakfast or snack. Enjoy them fresh out of the oven or freeze for a grab-and-go option throughout the week!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 0.5 cups almond flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.75 cups unsweetened almond milk
- 0.5 cups unsweetened applesauce
- 0.3 cups maple syrup
- 1 teaspoons vanilla extract
- 1 whole large egg
- 1.5 cups fresh or frozen blueberries
- 0.25 cups rolled oats
- 1 tablespoons chia seeds
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, ground cinnamon, and salt.
In a medium bowl, combine the almond milk, unsweetened applesauce, maple syrup, vanilla extract, and the egg. Beat until well incorporated.
Slowly pour the wet ingredients into the dry ingredients while stirring with a spatula until just combined. Be careful not to overmix.
Gently fold in the blueberries, rolled oats, and chia seeds until evenly distributed in the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve the muffins immediately or store them in an airtight container for up to 3 days at room temperature. They can also be frozen for up to 3 months.
Nutrition Facts
Calories |
136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 127 mg | 3% | |
*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.
