Not sure about you, but I had written off eating muffins for a long time…I grew up eating chocolate chip muffins for breakfast… you know, the 6 pack from the grocery stores laden with sugar, some kind of oil and white flour. They were tasty, don’t get me wrong but not exactly what I want to use to fuel myself daily and then I went dairy-free, meaning I had slim options.
These muffins are exactly what my 6 year old self would have LOVED and what my 26 year old self eats daily. I have been making these as a snack to take to work instead of my usual overnight oats and it has been such a delicious switch. These muffins have 0 refined sugar (almost 0 added sugar) since I used unsweetened apple sauce and a tad bit of coconut sugar to make these delicious and sweet. They are also gluten-free, grain-free, dairy-free and keto yet super soft and airy because I used almond flour.
Note: I used fresh blueberries in this recipe because they were on sale and in season but if frozen is all you have, that’s okay! Just make sure to throw them in last. DO NOT DE-THAW them first!! I would recommend reducing the apple sauce by 1 tbsp and I might also add an extra minute or two in the oven to make sure the water from the frozen blueberries is absorbed.
I really hope you try out this delicious (dairy-free, gluten-free, grain-free, refined sugar-free) muffin recipe! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!