PLANT-BASED Blueberry Muffins!
I call these Gluten-free, No-Added Sugar, PLANT-BASED Blueberry Muffins – Legit Healthy, because unlike a lot of “healthy” muffin recipes – these actually live up to their name. You know what I mean. We find a healthy muffin recipe but when reading the ingredients – it’s basically a cupcake with blueberries.
A lot of these recipes still use some form of sugar – coconut sugar, brown sugar, honey, maple syrup or agave nectar. Unfortunately, all of these white sugar substitutes aren’t much better for you that typical white, refined sugar. Additionally, they all count towards our daily maximum sugar allowance of 24-grams (according to the American Diabetes Association).
We’ve Used Bananas & Xylitol for Sweetness & Moisture
For the sweetness in these muffins, we used bananas – which also act as a binder and add moisture, and Xylitol – which is a sugar alcohol. Unlike sugar & the sugar substitutes listed above Xylitol will not cause Insulin Surges, does not count towards our daily maximum “sugar allowance” of 24-grams, and actually has health benefits. I’d call this, a WIN 😉
For added Protein and Fiber – we’ve used a healthy amount of Flaxseed Meal and Oat Bran, because. you know I like to be all-extra about things ;-). Easily stored in your fridge for Heat ‘n Eat in the mornings, or just for a little snack attack! Either way – I hope you enjoy!
EAT & ENJOY! Store in an airtight container in the fridge for easy Heat & Eat breakfast or even a little snack 😉
LEGIT Healthy Blueberry Muffins | GF + No-added Sugar, PLANT-BASED
Ingredients
- 1½ cups gluten-free flour
- ¾ cup ground flaxseed meal
- ¾ cup oat bran
- 1 cup Xylitol
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tsp cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground cloves
- 2 bananas, mashed
- 2 eggs
- ¾ cup almond milk, vanilla unsweetened
- 1 tsp vanilla extract, high quality
- 2½ cups blueberries, frozen or fresh
Instructions
- Pre-heat oven to 350 degrees. Spray 18-muffin holes with cooking spray. Set aside.
- In a large mixing bowl, combine all of your dry ingredients up to and including the dry cloves.
- In a small mixing bowl, add the bananas and lightly mash with a handheld mixer. Next add in the eggs – and lightly mix again just enough to incorporate. Finally, add in the almond milk and vanilla extract. Mix together to incorporate.
- Add wet ingredients to dry, and mix lightly to incorporate. Do no over-mix. Now, add in your blueberries and mix with a spatula. Fill muffin holes about 2/3 full.
- Place in oven, and bake for 20-25 minuets. If you’ve used frozen blueberries – it may take another 4-5 minutes. The tops of the muffins should spring back when touching them. Remove and transfer muffins to a wire rack to cool.
Notes
