Sugar-Free Blueberry Muffins
How to Make Healthy Muffins That Actually Taste Good!
It’s easy to find a sugar-free muffin recipe, but much harder to find one that isn’t dry and tasteless. I’ll show you how to make muffins that are genuinely delicious. The best thing about recipes like this is that they’re almost impossible to mess up. Still, I think the secret to success comes down to two things. First, it’s worth using a silicone muffin tray because the muffins will come out perfectly after baking, even if you use less coconut oil. The second secret is to mix the ingredients until light and fluffy. It also helps to use baking powder, as this allows the muffins to rise beautifully in the oven.
There’s only one question left: when should you eat muffins if you’re on a diet? You can comfortably enjoy one of these blueberry muffins as a mid-morning snack or afternoon snack, even while dieting.
Sugar-Free Blueberry Muffins
Ingredients
- 120 g whole grain oat flour
- 80 g whole grain spelt flour
- 150 g erythritol
- 10 g vanilla xylitol
- 100 g coconut oil
- 2 large eggs
- 8 g baking powder
- 280 g plain yogurt
- 100 g fresh blueberries
Instructions
- Wash the blueberries, drain them well, and set aside.
- Add the erythritol and vanilla xylitol to a mixing bowl.
- Melt the coconut oil in a small saucepan and pour it over the sweeteners. Mix with a whisk.
- Add the eggs and whisk until combined.
- Add the baking powder, yogurt, and flours. Mix everything evenly with a spoon.
- Finally, gently fold in half of the blueberries.
- Spoon the batter into silicone muffin molds, filling them about ¾ full. Sprinkle the remaining blueberries on top.
- Bake in a preheated oven at 200°C (392°F) for 20–22 minutes.
- Once baked, leave the muffins in the molds and allow them to cool completely. Remove them only after they are no longer warm.
- Tip: Instead of blueberries, you can make these muffins with any seasonal fruit.
Calories and macros
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