Description
These fat free blueberry muffins are soft, flavorful, and made without oil or butter. Ideal for low-fat diets or anyone looking for a guilt-free muffin, this recipe is easy to prepare and perfect for meal prep, snacks, or a healthy breakfast.
Ingredients
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2 cups all-purpose flour
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1 tbsp baking powder
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½ tsp sea salt
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1 tsp cinnamon
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½ cup unsweetened applesauce
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1 cup nonfat milk (or almond milk)
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2 egg whites (or 1 whole egg if preferred)
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1½ cups fresh or frozen blueberries
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Optional: 1–2 tbsp honey or maple syrup for added sweetness
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin or grease lightly.
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In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
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In a separate bowl, combine applesauce, milk, and egg whites.
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Add the wet ingredients to the dry, stirring just until combined.
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Gently fold in blueberries.
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Divide batter evenly into muffin cups, filling about ¾ full.
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Bake for 18–22 minutes, or until a toothpick comes out clean.
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Cool for 5 minutes in the tin before transferring to a wire rack.
Notes
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Toss blueberries in a teaspoon of flour before adding to prevent sinking.
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These muffins are best enjoyed fresh but can be frozen for up to 3 months.
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Reheat in the microwave for 15–20 seconds for a warm treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: BREAKFAST
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: per muffin
- Calories: 120
- Sugar: 4g
- Sodium: 190mg
- Fat: 0.5g
- Saturated Fat: 0
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4
- Cholesterol: 0