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Skinny Blueberry Muffins

Deliciously light and fluffy blueberry muffins that are perfect for a guilt-free breakfast or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1/2 cup sugar or sugar substitute
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsweetened applesauce
  • 1/4 cup almond milk
  • 1 large egg
  • 1 teaspoon vanilla extract
Berries
  • 1 cup fresh or frozen blueberries If using frozen, do not thaw

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. Gently fold in the blueberries.
Baking
  1. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
  2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow to cool for a few minutes before transferring to a wire rack.

Notes

Let the batter sit for a minute before scooping for fluffier texture. Serve warm with Greek yogurt or honey. These muffins store well in an airtight container for up to 4-5 days in the fridge, or freeze for up to three months.