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    You are at:Home»Dairy-Free Recipes»Bread»Healthy Blueberry Muffins to Help You Power Through Any Day

    Healthy Blueberry Muffins to Help You Power Through Any Day

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    By Contributed on September 12, 2022 Bread, Breakfast, Dairy-Free Recipes

    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 Recipe to Help You Power Through Any Day

    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.

    Healthy Dairy-Free Blueberry Muffins Recipe to Help You Power Through Any Day

    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.

    Healthy Dairy-Free Blueberry Muffins
     
    Print
    Prep time
    15 mins
    Cook time
    25 mins
    Total time
    40 mins
     
    These hearty, lightly sweet muffins are infused with whole food ingredients for a warm, earthy depth in flavor.
    Author: Melanie Marcus, MA, RD
    Recipe type: Breakfast
    Cuisine: American
    Serves: 12 servings
    Ingredients
    • 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
    Instructions
    1. Preheat your oven to 350°F and grease a 12-cup standard muffin pan.
    2. In a medium bowl, whisk together the almond flour, wheat flour, flax, baking soda, and spice.
    3. In a mixing bowl, beat the bananas, eggs, almond butter, and maple until combined.
    4. Add the flour mixture and stir or mix to combine. Fold in the blueberries.
    5. Divide the batter between the wells in your prepared muffin pan.
    6. Bake the muffins for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
    7. Let the muffins cool for 10 minutes in the pan, then remove them to a wire rack to cool completely.
    Notes
    Apple Pie Spice: You can buy it at the store - it's most readily avalable in fall. But you can also make your own blend with ease. Simply whisk together 2 tablespoons ground cinnamon, 1 tablespoon ground nutmeg, and 1½ teaspoons ground cardamom or allspice. This will make a scant ¼ cup, which you can store in an airtight container.
    Nutrition Information
    Serving size: 1 muffin Calories: 182 Fat: 10g Saturated fat: 1g Carbohydrates: 18g Sugar: 9g Sodium: 141mg Fiber: 3g Protein: 6g Cholesterol: 31mg
    3.5.3229

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    Contributed

      This recipe was shared with Go Dairy Free by another recipe creator. We have not tested this recipe in our kitchens unless otherwise noted.

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