Blueberry muffins that taste delicious without a ton of added sugar! Peanut free, no dairy, and eat clean these muffins are great for a breakfast OR an on the go or snack!
- 2 cups all-purpose flour (organic if possible)
- 1/4 cup white sugar (optional), we prefer honey
- 1/4 cup quick cooking rolled oats (optional)
- 1/2 tsp baking powder
- 1 tsp table salt
- 2 large eggs (OR 1/4 cup mashed banana OR 1/4 soy or coconut yogurt)
- 1/2 cup unsweetened organic applesauce
- 1/4 cup vegetable oil or melted coconut oil
- 1 cup plain unsweetened almond milk (we prefer silk as it is part of the NON-GMO project)
- 1 cup organic blueberries (frozen or fresh)
- 1/2 tbsp coconut oil (to grease the muffin tray)
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Take the muffin tin and put it on top of the oven. I like to take the coconut oil and place it into one of the pockets allowing it to melt while I get the rest of the recipe together.
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Preheat oven to 350 degrees.
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Add the dry ingredients into a large mixing bowl. Mix with whisk or a good old fashioned fork.
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Slowly mix in the other ingredients, adding the blueberries last.
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Grease each pocket individually with the melted coconut oil.
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Fill each pocket 3/4 full. These muffins do not puff up too high because I do not like to add in more baking powder or baking soda than necessary.
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Bake for 35-45 minutes. I usually just do the 'ole toothpick tester. If you can poke in a toothpick and it comes out relatively clean, you are good to go.
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Allow these scrumptious muffins to cool for at least 10 minutes before removing them.
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Enjoy your peanut free and milk free muffins!
Don't love blueberries? You can easily sub them out for another fruit of your choice! We also love raisins.