Refined-Sugar-Free, Oil-Free, Vegan Blueberry Muffins

There is a farm throughout the road that I can bike to and decide my very own strawberries, blueberries, and raspberries, and it is certainly one of my favourite issues to do in the summertime. The children and I went blueberry choosing one sunny morning, and although they ate far more than they picked, we in all probability rode house with eight cups! We froze some for smoothies, and I additionally deliberate to make sheet-pan blueberry pancakes, however the children mentioned, “Let’s make blueberry muffins!”

I have been following a nutritarian lifestyle for the previous month, which is principally a plant-based eating regimen the place you do not eat oil or sugar. I needed to make muffins I may eat however that additionally tasted yummy sufficient that my household would not know they have been wholesome. These blueberry muffins blew all our minds!

This recipe makes use of powdered stevia in place of sugar, and should you’ve by no means baked with it, you may be floored by the flavour. Oil is off-limits for the nutritarian life-style as a result of it is a refined meals, and the plan recommends acquiring your wholesome fat from entire meals sources. I could have used avocado, however I used applesauce so as to add somewhat further pure sweetness.

These muffins have a moist, cake-like taste and texture, much like vanilla birthday cake, and the blueberries add a candy juiciness that is simply so basic and satisfying. These tasted scrumptious on their very own however would even be yummy topped with nut butter. Take pleasure in these muffins recent, or freeze some for later!

These muffins are simply 86 energy and have 3.1 grams of sugar every. For comparability, these lemon blueberry protein muffins made with common sugar are 150 energy and have 8.6 grams of sugar. You would have two of those stevia-sweetened muffins for barely extra energy, and it’d nonetheless be solely 6.2 grams of sugar!

Refined-Sugar-Free, Oil-Free, Vegan Blueberry Muffins


  1. 1 cup unsweetened vanilla plant-based milk (I used Silk Almond and Cashew Milk)
    1 teaspoon apple cider vinegar
    2 cups white whole-wheat flour (use all-purpose for lighter muffins)
    2 teaspoons baking powder
    half of teaspoon baking soda
    half of teaspoon salt
    2/Three cup powdered stevia or natural sugar (I used Stevia in the Raw)
    1/Three cup unsweetened applesauce
    1 teaspoon vanilla extract
    1 1/four cups blueberries, recent or frozen, divided


  1. Preheat oven to 350°F. Flippantly spray a muffin tin or line with 12 baking cups.
  2. In a small bowl or measuring cup, combine the plant-based milk with the apple cider vinegar, and let sit for a couple of minutes.
  3. In a big bowl, combine the flour, baking powder, baking soda, salt, and stevia.
  4. Add the applesauce and vanilla to the milk combination, and stir properly.
  5. Add the moist substances to the dry. Fold in 1 cup blueberries.
  6. Divide the batter evenly between the 12 muffins, utilizing about 1/Three cup batter for every. Prime every with just a few blueberries.
  7. Bake for 30 minutes or till a toothpick inserted within the center comes out clear.
  8. Permit to chill for no less than 15 minutes earlier than transferring muffins to a cooling rack.
  9. Retailer in an hermetic container within the fridge or freezer.

Here is the dietary data for one muffin:


Energy per serving

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