Healthy Blueberry Muffins with applesauce, whole wheat flour, no sugar, and fresh or frozen blueberries. Super easy kid approved recipe with fantastic reviews!
Author:Olena of ifoodreal.com
Prep Time:5 minutes
Cook Time:22 minutes
Total Time:27 minutes
Yield:12 muffins 1x
2 eggs, lightly whisked
1 cup applesauce, unsweetened
1/3 cup maple syrup or honey
1/4 cup avocado oil or coconut oil (melted)
1 tsp pure vanilla extract
1 tsp cinnamon
2 tsp baking powder, aluminum free
1/2 tsp baking soda
1/4 tsp salt
2 cups spelt or whole wheat flour
1 1/2 cups blueberries, fresh or frozen
Preheat oven to 350 degrees F and line muffin tin with unbleached muffin liners or use silicone muffin tin (I used both and didn’t spray anything).
In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix. Add blueberries and give a few stirs.
Using large ice cream scoop, fill 12 openings with batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.
Store: Store in an airtight container in a cool dry place for up to 3 – 4 days, in a fridge for up to a week or in a freezer for up to 3 months.
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