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Skinny blueberry muffins, healthy and flavorful baked treat

Skinny Blueberry Muffins

Delicious and guilt-free blueberry muffins packed with whole grains and fruit, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup almond flour Adds moisture and nutty flavor.
  • 1/2 cup sugar or sugar substitute Can use any preferred sweetener.
  • 1 tablespoon baking powder For leavening.
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsweetened applesauce Acts as a healthy fat substitute.
  • 1/4 cup almond milk Can substitute with any milk.
  • 1 large egg Can substitute with flax egg for a vegan version.
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh or frozen blueberries No need to thaw if using frozen.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the whole wheat flour, almond flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the applesauce, almond milk, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix!
  5. Gently fold in the blueberries.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool for a few minutes before transferring to a wire rack.

Notes

Serve warm, optionally with a drizzle of honey or a spread of almond butter. Muffins last up to a week in the fridge; can be frozen for longer storage.