Sugar Free Blueberry Cornmeal Muffins
Start your morning on a wholesome note with these Sugar Free Blueberry Cornmeal Muffins—soft, moist, and naturally sweetened with ripe bananas! Perfect for health-conscious bakers, this recipe combines hearty whole wheat flour, fine cornmeal, and a touch of cinnamon for a satisfyingly rustic texture and flavor. Bursting with juicy blueberries in every bite, these muffins are free of refined sugar, making them a guilt-free treat for breakfast, snack time, or dessert. With simple pantry ingredients and a quick prep time of just 15 minutes, these muffins are as easy to make as they are delightful to eat. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, these sugar-free muffins are sure to become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.75 cups Fine cornmeal
- 0.75 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Cinnamon
- 2 Ripe bananas, mashed
- 2 Eggs, large
- 0.5 cups Unsweetened almond milk (or milk of choice)
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen blueberries
- 0.25 cups Coconut oil, melted and cooled
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 bowl, mix together the cornmeal, whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a separate medium-sized bowl, mash the ripe bananas until smooth. Add the eggs, almond milk, vanilla extract, and melted coconut oil, whisking until well combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Be careful not to overmix.
Fold in the blueberries carefully to distribute them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
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 pan for 5 minutes, then transfer 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 in the refrigerator for up to a week.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2269 mg | 99% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 71.8 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 106 mg | 8% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2006 mg | 43% | |
*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.
