Forget those fluffy pieces of glorified single-serve cake. I love nutritious, wholesome muffins. The ones that are truly made for breakfast. And these healthy dairy-free blueberry muffins couldn’t be more perfect. They’re balanced with sustaining fat, protein, and fiber, and are relatively low in sugars. They also happen to be oil-free, and are made with a rather nutritious collection of whole food ingredients.
Healthy Dairy-Free Blueberry Muffins made without Oil or Refined Sugar
These healthy blueberry muffins were shared with us as a part of the Healthier by Dole campaign. They’re perfect grab-and-go bites for busy mornings. You can bake up a batch or two on the weekend, and store them in the freezer. Pop one or two out of the freezer while you are getting ready, and it will be ready to eat whenever you are. Below are some more tips and notes for substitution options.
What Can I Substitute for the Almond Butter?
You can technically use peanut butter or another nut butter like cashew or hazelnut butter. The results might be a little different with nut-free peanut butter alternatives.
Can I Use Regular All-Purpose Flour?
Yes, you can definitely substitute all-purpose flour for the wheat flour. But I wouldn’t use it in place of the almond flour.
How Can I Make this Recipe Gluten-Free?
It hasn’t been tested without gluten, but you might try using a gluten-free all-purpose baking blend, like King Arthur Measure for Measure, in place of the wheat flour.
Will Other Sweeteners Work?
I would stick with liquid sweeteners. For example, honey or agave nectar should work just fine. Keep in mind that sugar-free sweeteners will affect both the taste and texture.
Can I Make this Recipe Egg-Free and Vegan?
This recipe hasn’t been tested without eggs. Since the ingredients in these healthy dairy-free blueberry muffins are hearty, they will likely be a bit dense if you swap out the eggs. You can see our Egg Substitute Guide for possible options to try.
Special Diet Notes: Healthy Dairy-Free Blueberry Muffins
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, oil-free, and vegetarian.
- 3 very ripe bananas, peeled
- 2 large eggs
- ½ cup almond butter
- 3 tablespoons maple syrup
- ¾ cup almond flour
- ¼ cup whole wheat flour
- ¼ cup flaxseed meal
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice (see below) or ground cinnamon
- 1 cup blueberries
- Preheat your oven to 350°F and grease a 12-cup standard muffin pan.
- In a medium bowl, whisk together the almond flour, wheat flour, flax, baking soda, and spice.
- In a mixing bowl, beat the bananas, eggs, almond butter, and maple until combined.
- Add the flour mixture and stir or mix to combine. Fold in the blueberries.
- Divide the batter between the wells in your prepared muffin pan.
- Bake the muffins for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool for 10 minutes in the pan, then remove them to a wire rack to cool completely.