Quick and Easy Blueberry Almond Muffins (1-Bowl, Oil-Free, and Low-Sugar)
Makes 18 Muffins
With juicy blueberries and protein-rich almonds and almond butter, these fluffy yet moist muffins make a wholesome ready-to-go breakfast or snack, but are still sweet enough for dessert!
2 ½ cups all-purpose flour
1 tsp salt
2 tbsp baking powder
1 tbsp cinnamon
2 cups blueberries
½ cup almond butter
½ cup white sugar
½ cup dark brown sugar
2 flax eggs: 2 tbsp ground flax meal, 4 tbsp water
1 tsp vanilla
¼ cup of applesauce
1 cup non-dairy milk
½ cup chopped almonds
Preheat oven to 350 degrees Fahrenheit, grease or line 2 standard 12-cup muffin trays.
Make flax egg in a small bowl by mixing flax meal and water. Let mixture thicken while you get out the other ingredients.
In a standard electric mixer with whisk attachment, cream almond butter, and sugars. Add in flax eggs and remaining wet ingredients.
In a medium bowl, whisk together dry ingredients. Fold in blueberries. Gently fold this dry mixture into the wet mixture, careful to crush as few berries as possible. Gently mix until everything is combined and a batter has formed.
Using a standard ice cream scoop, transfer batter to muffin trays, filling each cup about ¾ full. Bake for 20 minutes, or until muffins have puffed up, are golden brown, and a toothpick inserted into one's center comes out clean.
Let muffins cool for at least 15 minutes in trays before transferring to cooling racks.
Store in an airtight container at room temperature for up to 4 days or in freezer for up to a month. To thaw frozen muffins, warm them quickly in oven or microwave, or leave at room temp until soft throughout.
For the applesauce, you can use sweetened or unsweetened.
I use plain almonds, but you may use salted and/or roasted if you would like, same goes for the almond butter. However, I'd recommend adding only ½ tsp salt if both your almonds and almond butter are salted.