Sugar Free Blueberry Muffins
Indulge guilt-free with these moist and flavorful Sugar Free Blueberry Muffins, a wholesome treat perfect for breakfast or a healthy snack. Naturally sweetened with ripe bananas and bursting with fresh, juicy blueberries, these muffins strike the perfect balance between nutrition and taste. Made with whole wheat flour, unsweetened almond milk, and a hint of cinnamon, they’re packed with fiber and free of refined sugar, making them ideal for those looking for a low-sugar baking option without compromising on flavor. Quick and easy to prepare in just 35 minutes, these muffins are not only kid-friendly but also perfect for meal prep. Enjoy them fresh out of the oven or store for a convenient grab-and-go bite throughout the week!
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Recipe Information
Ingredients
- 2 large Ripe banana
- 2 pieces Eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cup Olive oil (or melted coconut oil)
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Fresh blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tray with paper liners or lightly grease with cooking spray.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the eggs, unsweetened almond milk, vanilla extract, and olive oil to the mashed bananas. Whisk everything together until well combined.
In a separate medium mixing bowl, sift together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, folding gently with a spatula. Be careful not to overmix; stop as soon as no streaks of flour remain.
Gently fold in the fresh blueberries and distribute them evenly throughout the batter.
Spoon the muffin 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 muffin tray from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy your sugar-free blueberry muffins! They are best eaten fresh but can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition Facts
Calories |
139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.1 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 157 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.
