Skinny Blueberry Muffins

Print Recipe

A skinny blueberry muffin that doesn't taste skinny! Simple ingredients and a simply delicious flavor!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 152

Author Kim

Ingredients

1.5 cups whole wheat pastry flour or spelt flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/4 cup pure raw honey local if possible
1/4 cup coconut oil other oils will work
1/4 cup unsweetened applesauce
1/2-1 cup frozen blueberries depending on how many blueberries you want in your muffins (I used 1 cup)

Instructions

Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
Combine all dry ingredients in a large bowl.
Combine all wet ingredients in a medium bowl. (except blueberries)
Fold wet ingredients (except blueberries) into dry ingredients. Don’t overmix.
Gently stir blueberries into the batter.
Scoop large spoonfuls of batter into muffin pan so it’s evenly distributed. Bake for 20 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.

Notes

With these muffins you can either use whole wheat pastry flour or spelt flour. Both flours are wonderful for giving baked goods that all-purpose flour texture, but are much healthier.

Nutrition