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–+ servings

Easy and Delicious Low Fat Blueberry Muffin Recipe

A moist blend of blueberries and bananas gives this all time favorite some extra goodness.
Print Recipe
Prep Time:10 minutes
Cook Time:25 minutes

Equipment

  • Mixing Bowls
  • Measuring Cups
  • Measuring Spoons
  • Small Pot
  • Muffin Tin

Ingredients

  • 3/4 cup Ripe Mashed Banana
  • 3/4 cup Unsweetened Almond Milk
  • 1 tsp Apple Cider Vinegar
  • 1/4 cup Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1/4 cup Coconut Oil Melted
  • 1 cup Blueberries Fresh or Frozen
  • 2 cups Spelt Flour
  • 6 tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt

Instructions

  • Preheat oven to 350 ℉ and grease muffin tin with butter
  • Mix mashed banana, milk, vinegar, maple syrup and vanilla in a medium bowl
  • Melt the coconut oil in small pot on the stove on low heat and set aside
  • Mix flour, sugar, baking powder, baking soda, and salt in a large mixing bowl
  • Pour wet ingredients into dry and stir, slowly add coconut oil until combined
  • Gently add blueberries.
  • Equally divide muffin batter into 12 muffins tins
  • Bake for 25 minutes

Notes

Keep frozen blueberries in freezer until ready to use. Do not thaw.

Nutrition

Calories: 183kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.3mg | Sodium: 153mg | Potassium: 79mg | Fiber: 3g | Sugar: 13g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg
Servings: 12 muffins
Calories: 183kcal