Zutaten für No Egg No Oil No Sugar Blueberry Muffins
- Banana
- Unsweetened Applesauce
- Salt
- Honey
- Agave Syrup
- Flour
- Baking Powder
- Vanilla
- Almond Milk
- Frozen Blueberries
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Zubereitung von No Egg No Oil No Sugar Blueberry Muffins
- Preheat oven to 350°F (175°C) or 330°F (165°C) for convection oven.
- Rinse 1 cup frozen blueberries under cold water in a strainer until thawed. Gently pat dry with a paper towel.
- In a large bowl, mash 1/2 of a medium ripe banana with a fork.
- Add 1/2 cup unsweetened applesauce to the mashed banana and mix well.
- Add the following dry ingredients to the wet ingredients: 1 1/2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1 teaspoon vanilla extract.
- Mix until just combined. Do not overmix.
- If the batter is too dry, add 1-2 teaspoons of almond milk, mixing until smooth.
- Gently fold in the thawed blueberries.
- Fill greased or lined muffin tins about 2/3 full.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
112g
Fat
0g
Carbs
21g
