I have an extremely picky toddler when it comes to food, and so when Emma thoroughly enjoyed the mini blueberry muffins from Whole Foods, I figured I should make some healthy home made muffins for her. I could barely understand any of the ingredients used in the muffins from Whole Foods, a lot of chemical looking names which most probably isn’t a good sign especially when feeding to a toddler who downs 4 or 5 in one sitting!
So I spent this afternoon experimenting while she took her nap, and oh my goodness they turned out so amazing that I ate 2 right out of the oven!
What’s healthy about my blueberry muffin recipe is that there is no oil used at all and the only fat comes from that of 1 egg and about 1/3 cup of unsweetened coconut milk. I used whole wheat and almond flour in place of regular flour and apple sauce in place of oil/butter.
If you love muffins, You HAVE to try this recipe! You can substitute the blueberries with chocolate chips and add cocoa powder if you want a really chocolaty muffin. It was amazing how moist and light the muffin turned out. Best part is that it’s guilt free!!
It’s super easy to make so I hope you enjoy this recipe! Let me know if you do try making it ! X
Healthy Blueberry Muffins
What you will need:
1 cup whole wheat flour
1/2 cup almond meal
1/2 cup + 2 tbsp sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup apple sauce
1 tsp almond extract / vanilla extract (your choice, I used almond! loved it)
1/3 cup unsweetened coconut milk
1 heaping cup fresh blueberries
Preheat oven to 400F / 200C . Line muffin tin with muffin liners
Combine whole wheat flour and almond meal, sugar, salt and baking powder in a large mixing bowl. Add apple sauce to a 1 cup measuring cup, add 1 egg, and fill enough milk to fill up the cup. Mix this into the flour mixture with a whisk until evenly combined. Fold in blueberries. Fill muffin cups generously right to the top.
Bake in the oven for 15 – 16 minutes, or until done.
Serve with a shot of espresso for an afternoon perk me up!