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Cukormentes áfonyás muffin

Sugar-Free Blueberry Muffins

How to Make Healthy Muffins That Actually Taste Good!
Author: Rita Földi
Total time:25 minutes
Course: Dessert
Cuisine: Hungarian
Type: 30-minute meal, takeaway food, vegetarian
Servings: 12 pieces
Calories: 166kcal
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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

1 piece
Energy: 166 calories
Protein: 4 grams
Carbohydrates: 13 grams
Fat: 10 grams