Ingredients (makes 12 muffins)
- 1 ¾ cups self-raising flour (or whole wheat flour + 2 tsp baking powder)
- ½ cup unsweetened applesauce (or mashed banana)
- ⅓ cup granulated sweetener (Stevia, monk fruit, or coconut sugar)
- 1 tsp baking soda
- ½ tsp cinnamon (optional)
- 1 cup unsweetened almond milk (or oat milk)
- 1 tbsp apple cider vinegar (helps with fluffiness)
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners or spray with nonstick spray.
- In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes (this makes a vegan "buttermilk").
- In a large bowl, whisk together flour, sweetener, baking soda, and cinnamon.
- Add the applesauce, vanilla, and "buttermilk" mixture to the dry ingredients. Stir gently until just combined (don't overmix).
- Fold in the blueberries.
- Divide the batter evenly among 12 muffin cups.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool for 5 minutes, then transfer to a wire rack.
Tips & Variations
✅ Swap blueberries for raspberries, diced apples, or vegan chocolate chips.
✅ Make it extra moist by adding 2 tbsp of coconut yogurt.
✅ Gluten-free? Use a gluten-free flour blend.
✅ Want a nutty flavor? Replace ¼ cup flour with almond flour.