BLUEBERRY MUFFIN ALMOND FLOUR RECIPES

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HEALTHY BANANA BLUEBERRY MUFFINS - INSPIRED TASTE



Healthy Banana Blueberry Muffins - Inspired Taste image

These healthier blueberry muffins are a spin off from our popular muffins recipe. We add whole grains, ripe bananas and reduce the sugar. These banana blueberry muffins are lower in calories and sugar, but still taste great! Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries or blackberries are all excellent.

Provided by Adam and Joanne Gallagher

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield Makes 12 muffins

Number Of Ingredients 12

4 tablespoons melted and cooled coconut oil or olive oil
3/4 cups (95 grams) all-purpose flour
3/4 cups (95 grams) whole wheat flour
1/3 cup (65 grams) sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
2 large ripe bananas, mashed with a fork (about 1 cup)
1 large egg
1/2 teaspoon vanilla extract
1 to 3 tablespoons water or milk, as needed
6 ounces blueberries, fresh or frozen (do not thaw), about 1 cup

Steps:

  • Heat the oven to 350 degrees F. Line 12 muffin cups with paper liners or spray with non-stick cooking spray.
  • Whisk the flours, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk the melted coconut oil, mashed banana, egg, and vanilla until blended. Add the banana mixture to the bowl with dry ingredients then use a fork to combine. (Only mix until combined, try not to beat the batter too much. This will make the baked muffins dense). If the batter seems too thick or dry, stir in a tablespoon or two of water or milk. Fold in the blueberries.
  • Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 148, ProteinContent 3 g, CarbohydrateContent 24 g, FiberContent 2 g, SugarContent 10 g, FatContent 5 g, SaturatedFatContent 4 g, CholesterolContent 16 mg

VEGAN BLUEBERRY MUFFINS - FOOD NETWORK



Vegan Blueberry Muffins - Food Network image

These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 muffins

Number Of Ingredients 12

Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2/3 cup packed light brown sugar
1/2 cup plain soy milk yogurt
1/3 cup unsweetened almond milk
1/3 cup vegetable oil
1/4 cup unsweetened smooth applesauce
1 teaspoon pure vanilla extract
2 cups fresh or frozen blueberries
2 tablespoons turbinado sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-muffin tin with paper liners and lightly coat with cooking spray.
  • Whisk the flour, baking powder and salt together in a large bowl. Whisk the brown sugar, yogurt, almond milk, oil, applesauce and vanilla together in a medium bowl.
  • Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.

Nutrition Facts : Calories 200 calorie, FatContent 7 grams, SodiumContent 190 milligrams, CarbohydrateContent 31 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 13 grams

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HEALTHY BANANA BLUEBERRY MUFFINS - INSPIRED TASTE
These healthier blueberry muffins are a spin off from our popular muffins recipe. We add whole grains, ripe bananas and reduce the sugar. These banana blueberry muffins are lower in calories and sugar, but still taste great! Feel free to swap the blueberries for other fruit. Diced apples, peaches, raspberries, strawberries or blackberries are all excellent.
From inspiredtaste.net
Reviews 4.8
Total Time 30 minutes
Cuisine American
Calories 148 per serving
  • Fill muffin cups 3/4 full. Bake until a toothpick can be inserted and comes out clean, 20 to 25 minutes.
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VEGAN BLUEBERRY MUFFINS - FOOD NETWORK
These muffins are just as satisfying as regular muffins, with the same sweet, tender crumb. You can use fresh or frozen blueberries; the fresh may make the muffins slightly moister.
From foodnetwork.com
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Total Time 1 hours 0 minutes
Calories 200 calorie per serving
  • Gently fold the wet mixture into the dry mixture with a rubber spatula. Just before the batter comes together, fold in the blueberries (it's OK if there are some lumps in the batter). Divide the batter evenly among the muffin cups. Sprinkle the tops of the muffins evenly with the turbinado sugar. Bake until a tester inserted in the center comes out clean, 20 to 24 minutes. Let cool in the pan for a few minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature for up to 3 days.
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