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!
1 Bowl Grain-free Blueberry Muffins (Keto, Gluten-free and Dairy-free)
If using frozen blueberries, do not thaw prior to incorporating into the batter. I would also reduce the apple sauce by 1 tbsp because they will give off more moisture.
Almond flour is just ground up almonds. You could likely use another flour like hazelnut as well but I haven't tried any other combinations to confirm.
- Wet ingredients:
- 2 whole eggs
- 1 cup unsweetened apple sauce
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar (sub: lemon juice or white vinegar)
- 1/4 cup coconut sugar (or other granulated sugar)
- 3/4 tsp baking soda
- 2 1/2 cups almond flour (finely ground almonds)
- 1/4 cup mixed seeds or chopped nuts (I used pumpkin seeds + chia seeds)
- 1 cup fresh blueberries (or frozen - see note)
- Preheat oven to 350F. Line 12 muffin tin with liners or use silicon muffin tray.
- Mix all the wet ingredients in a large bowl until well incorporated.
- Then add remaining dry ingredients and mix well.
- Divide into 10 - 12 cups and bake for 17-22 minutes. Check if they are done by inserting a toothpick in the center and if it comes out clean, they are done.
- Allow to cool & enjoy! Store in the refrigerator to maximize freshness.