Donuts, Muffins, & Pastries, Fruit, Healthy

Skinny Whole Wheat Blueberry Muffins {Vegan, Dairy-Free, Refined- Sugar Free}

November 5, 2015

One the items I bake the most are muffins.  They are quick, easy, and my kids eat them up.  The best part is that I can pack them with all these healthy ingredients and they still eat them!  Honestly I don’t even remember the last time I made a muffin with All Purpose Flour and Refined Sugar in it.  They now are always made with either Whole Wheat Flour or Almond Flour and always maple syrup and/or honey as the sweetener.  And you know what, nothing is missing.  Flavor is there – texture is there – all while enjoying a good-for-you muffin.

These Skinny Whole Wheat Blueberry Muffins are everything you want in a healthier muffin.  All the right ingredients with still all the amazing flavor of a “normal” calorie-laden muffin.  Whole Wheat Flour | Almond Milk | Honey | Maple Syrup | Coconut Oil | Apple Cider Vinegar.  And of course, Blueberries.  Trust me, once you make these muffins you’ll be as convinced as I am.  There is no need to make “unhealthy” muffins, when you can make healthier ones that are just as good.  And in 1 minute, I have you converted. Your welcome waistline.

Skinny Whole Wheat Blueberry Muffins {Vegan, Dairy-Free, Refined- Sugar Free}
Author: 
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12-14
 
Healthier muffins with all the right ingrediants and still all the amazing flavor // Vegan, Dairy-Free, Refined- Sugar Free.
Ingredients
  • 2 cups Whole Wheat Flour
  • ½ teaspoon Cinnamon
  • ½ heaping teaspoon Salt
  • 2 teaspoon Baking Powder
  • 1 cup Almond Milk
  • ½ cup Honey
  • 2 tablespoons Maple Syrup
  • 2 teaspoons Pure Vanilla Extract
  • 3 tablespoons Coconut Oil
  • 1 tablespoon Apple Cider Vinegar
  • 1 cup Fresh Blueberries
Instructions
  1. Preheat the oven to 350 degrees F. Line 1 cupcake baking pan with baking liners. Set aside.
  2. In a large bowl, whisk together the whole wheat flour, cinnamon, salt, and baking powder.
  3. In a separate small bowl, whisk. together the almond milk, honey, maple syrup, vanilla, coconut oil, and apple cider vinegar.
  4. Make a well in the center of the dry ingredients and pour the almond milk mixture into the center of the bowl. Stir to combine.
  5. Carefully fold in the blueberries, making sure to be gentle so you don't break open any of blueberries.
  6. Using an ice cream scoop, scoop the batter into the prepared baking pan, filling up each cup ¾ of the way.
  7. Bake the muffins until they turn a golden brown and are fully cooked throughout, about 15-20 minutes. Test by sticking a toothpick into the center of 1 muffins and be sure it comes out clean.
  8. Allow the muffins to cool in the pan for 2 minutes and then transfer to a cooling rack to cool.
  9. Enjoy warm or at room temperature.
  10. These last up to 5 days in a sealed container.

Recipe adapted from Chocolate Covered Katie.

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  • Melissa November 5, 2015 at 2:09 pm

    Yummmy! With morning coffee or late night vanilla ice cream!!!