Sugar-Free Blueberry Buns
Indulge in the wholesome goodness of these sugar-free blueberry buns, a healthy twist on a classic treat! Made with nutrient-rich whole wheat flour and naturally sweetened with ripe bananas, these fluffy buns are filled with a luscious, homemade blueberry filling infused with cinnamon, lemon zest, and a hint of almond milk. Perfectly soft and golden-brown, these buns are ideal for breakfast, brunch, or an afternoon snack. With no added sugar, they’re a guilt-free delight that still packs a burst of fruity sweetness in every bite. Whether you’re catering to a sugar-free diet or just looking for a wholesome baked good, these homemade blueberry buns will become a fast favorite in your recipe collection.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 2.5 teaspoons instant yeast
- 2 large ripe bananas
- 1 cup unsweetened almond milk
- 2 tablespoons olive oil
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 1.5 cups fresh blueberries
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
Instructions
In a large mixing bowl, mash the ripe bananas thoroughly until they are smooth and creamy.
Add the unsweetened almond milk, olive oil, and vanilla extract to the mashed bananas. Mix well until you get a uniform liquid mixture.
In another bowl, combine the whole wheat flour, instant yeast, and salt. Mix these dry ingredients well.
Gradually add the dry ingredients to the wet banana mixture, stirring continuously until a dough forms. If the dough is too sticky, add a little more flour.
Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic.
Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
While the dough is rising, prepare the blueberry filling. In a small saucepan over medium heat, combine the fresh blueberries, cinnamon, cornstarch, and lemon zest. Cook, stirring constantly, until the mixture thickens slightly and blueberries are softened, about 5 minutes. Remove from heat and let cool.
Once the dough has risen, punch it down and roll it out on a floured surface to form a rectangle approximately 12x9 inches.
Spread the cooled blueberry mixture evenly over the rolled dough.
Starting with the long edge closest to you, roll the dough tightly into a log, pinching the seam to seal.
Cut the log into 12 equal slices and place them in a greased baking dish, leaving some space between each bun.
Cover the baking dish with a damp cloth and let the buns rise for another 30 minutes.
Preheat your oven to 350°F (175°C).
Bake the buns in the preheated oven for 20 minutes, or until they are golden brown.
Remove the buns from the oven and let them cool slightly before serving.
Nutrition Facts
Calories |
1547 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1346 mg | 59% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 57.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 567 mg | 44% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2316 mg | 49% | |
*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.
