Sugar-Free Gluten-Free Blueberry Muffins
Indulge in these light and fluffy **sugar-free, gluten-free blueberry muffins**—a wholesome and delicious alternative to traditional baked goods! Made with nutrient-rich almond flour, fresh juicy blueberries, and naturally sweetened with stevia or monk fruit, these muffins are perfect for those seeking a healthier, low-carb treat. The addition of cinnamon, unsweetened applesauce, and a hint of vanilla creates a warm, satisfying flavor, while coconut oil ensures every bite is moist and tender. Quick and easy to prepare in just 35 minutes, these muffins are perfect for breakfast, a midday snack, or even a guilt-free dessert. Enjoy the perfect blend of sweetness and goodness in every bite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 3 large Eggs
- 0.5 cup Unsweetened apple sauce
- 1 teaspoon Vanilla extract
- 0.25 cup Stevia or monk fruit sweetener
- 0.25 cup Coconut oil, melted
- 1 cup Fresh blueberries
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the almond flour, baking powder, salt, and cinnamon.
In a separate bowl, beat the eggs until frothy. Add in the unsweetened apple sauce, vanilla extract, stevia or monk fruit sweetener, and melted coconut oil. Mix well until all ingredients are combined.
Pour the wet ingredients into the dry ingredients and stir together until just combined. Be careful not to overmix to keep the muffins light and airy.
Gently fold in the fresh blueberries using a spatula.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your sugar-free, gluten-free blueberry muffins for breakfast or as a healthy snack!
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 60.8 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2298 mg | 100% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 34.9 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 531 mg | 41% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 439 mg | 9% | |
*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.
