No Sugar Blueberry Muffins

These No Sugar Blueberry Muffins are a delicious and healthy treat, perfect for breakfast or snacks. Naturally sweetened with ripe bananas and bursting with blueberries, they are a wholesome choice that doesn’t compromise on flavor. Easy to make and great for meal prep, these muffins are sure to please everyone.

For a Serving Size of Two:

Ingredients:

• 60 grams whole wheat flour
• 30 grams almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon powder
• 1/4 teaspoon salt
• 100 grams mashed ripe banana
• 2 tablespoons milk
• 1 tablespoon coconut oil
• 1/2 teaspoon vanilla extract
• 50 grams fresh or frozen blueberries
• 15 grams chopped walnuts

Procedure:

• Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
• In a mixing bowl, combine whole wheat flour, almond flour, baking powder, baking soda, cinnamon powder, and salt. Stir until well mixed.
• In another bowl, mash the ripe banana until smooth. Add almond milk, melted coconut oil, and vanilla extract. Mix until combined.
• Pour the wet mixture into the dry ingredients, and stir gently until just combined. Avoid overmixing. Gently fold in the blueberries and walnuts, if using.
• Divide the batter evenly among the muffin cups, filling each about 2/3 full.
• Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Nutritional Benefits:

• Calories: 200 kcal
• Protein: 7 g
• Carbohydrates: 32.3 g
• Fat: 5.8 g