Healthy Blueberry Muffins
If you're craving a sweet yet healthy snack, these blueberry muffins are just the thing! They're low-calorie, gluten-free, and naturally sweetened, making them a nourishing treat for any time of day. I love baking a batch and occasionally switching things up by swapping the blueberries for bananas or diced apples—so good!
Ingredients:
1 ½ cups almond flour
½ cup oat flour (or ground oats)
½ tsp baking soda
1 tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 eggs
½ cup unsweetened applesauce (or mashed banana)
¼ cup maple syrup or honey
1 tsp vanilla extract
⅓ cup unsweetened almond milk (or milk of choice)
1 cup fresh or frozen blueberries
1 tsp apple cider vinegar (helps with fluffiness)
Directions:
Preheat oven to 350°F (175°C) and line a muffin tin with liners or lightly grease.
In a large bowl, whisk together the dry ingredients: almond flour, oat flour, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, mix the wet ingredients: eggs, applesauce, maple syrup, vanilla, almond milk, and apple cider vinegar.
Gradually add the wet mixture to the dry ingredients, stirring gently until combined.
Fold in the blueberries. If using frozen, toss them in some oat flour first to prevent sinking.
Divide the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 18-22 minutes or until a toothpick inserted in the center comes clean.
Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Storage Instructions:
Room Temperature: Store in an airtight container for up to 2 days, using a paper towel to absorb moisture.
Fridge: Keep in an airtight container for up to 5 days. Warm for 10-15 sec before eating.
Freezer: Freeze for up to 3 months. Thaw at room temp.
Enjoy!
