Healthy Blueberry Muffins
Healthy Blueberry Muffins with applesauce, spelt or whole wheat flour, honey or maple syrup, and fresh or frozen blueberries. A recipe with fantastic reviews!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp pure vanilla extract
- 1 cup applesauce unsweetened
- 1 1/2 cups blueberries fresh or frozen
- 1/3 cup maple syrup or honey
- 2 tsp baking powder aluminum free
- 2 eggs lightly whisked
- 1/4 cup avocado oil or coconut oil (melted)
- 2 cups spelt or whole wheat flour
- Carbohydrate 8.75480625220616 g
- Cholesterol 21.6965277766732 mg
- Fat 8.04774499976751 g
- Fiber 0.55941806989246 g
- Protein 1.35283236019706 g
- Saturated Fat 5.05327999985056 g
- Serving Size 1 1 muffin (69g)
- Sodium 91.0394444159223 mg
- Sugar 8.1953881823137 g
- Trans Fat 0.574034444432019 g
- Calories 111 calories
Preheat oven to 350 degrees F and line muffin tin with unbleached muffin liners or use silicone muffin tin (I used both and didn't spray anything). In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix. Add blueberries and give a few stirs. Using large ice cream scoop, fill 12 openings with batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.
