It felt so amazing to be back in the kitchen baking! Over the holiday weekend I was grilling or making up quick and easy salads, so baking again felt great. Not to mention my house smells amazing!
This is a recipe I am super pumped to share with you because it is so healthy and delicious! Brainstorming a recipe can be a difficult task especially when trying to take food allergies into consideration. I am happy (and proud) that this recipe turned out amazing and on the first try (first round successes can be rare)!
These delicious blueberry muffins contain no added sugar, butter or oils. As an added bonus they are low carb, low fat, low sodium and low sugar! When I first tried a muffin when they came out of the oven I seriously thought I was eating a dessert muffin because it was so moist, tasted like cake and was exploding with delicious blueberries. Besides the amazing taste they are completely guilt free at only 57 calories per muffin and contain only 3 grams of sugar you have got to taste them for yourselves!
Healthy Blueberry Muffins
- 1.5 cups GF flour- gluten free or regular all purpose or whole wheat flour all work
- 2 teaspoons baking powder
- cinnamon, to taste
- 2 cups organic fresh or frozen blueberries, use 2.5 or 3 cups if you like extra blueberries
- 1 egg
- 1.5 teaspoons vanilla extract
- heaping 1/2 cup mashed banana, about 1 banana
- 1/2 cup unsweetened organic applesauce
- 2/3 cup vanilla greek yogurt- I used Dannon Light and Fit
- 1 cup milk, any kind- I used unsweetened vanilla almond milk
In a large mixing bowl combine all dry ingredients: flour, baking powder and cinnamon.
Add in all wet ingredients except for the blueberries: egg, vanilla, mashed banana, applesauce, greek yogurt and milk.
After a dough forms, it will be a very wet and runny dough, stir in the blueberries.
Heat oven to 375 degrees and line muffin tins with liners if desired (it does make clean up WAY easier).
Depending on how many muffins you wish to make fill muffins 1/2 to 3/4 full. If you make smaller muffins you can easily make 24 muffins. I made slightly larger muffins and got 18 muffins.
Bake at 375 degrees for 15-23 minutes. Check muffins at 15 minutes. Insert a toothpick and if it comes out with batter still on it bake for another 5 minutes and check again. Baking time depends on the strength of your oven.
After baking allow muffins to cool for a few minutes before serving or allow them to cool completely before freezing.
Nutrition per muffin (based on 18 muffins):
Fat: 1 gram
Protein: 2 grams
Sodium: 71 mg
Sugar: 3 grams