Healthy Blueberry Muffins (Oil Free & Refined Sugar Free)

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while maintaining moisture.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are cost-effective and still nutritious.

Add all the dry ingredients to a bowl: 1 cup almond flour, 1 cup whole wheat flour, 1 cup date sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon vanilla powder, and 1/2 teaspoon cinnamon.

Whisk the dry ingredients together until well mixed.

In a separate bowl, combine 1 cup of unsweetened plant-based milk, 1/4 teaspoon white miso paste, and 1 tablespoon apple cider vinegar.

Mix the wet ingredients into the dry ingredients until mostly incorporated, then switch to a spatula as the batter thickens.

Fold in fresh blueberries gently, ensuring they are evenly distributed without breaking them.

Prepare a silicone muffin tin on a baking sheet for stability.

Use an ice cream scooper or cookie scooper to fill the muffin tin, using about 1 to 1.5 scoops per muffin cup.

Bake in the preheated oven until golden brown and a toothpick comes out clean.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens