Eggless Blueberry Muffins with Applesauce, Almond Milk, and Almond Flour

After developing an egg and dairy allergy, these are a good option. Sprinkle tops with sugar and cinnamon if you want a little extra sweetness.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 153 Calories

Ingredients

• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 tablespoon baking powder
• ¼ cup honey
• 1 cup whole wheat flour
• 1 cup applesauce
• 1 cup blueberries
• 1 cup almond meal
• ½ cup almond milk
• ¼ cup coconut oil

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step 2

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Step 3

Whisk almond meal, flour, baking powder, cinnamon, and salt together in a bowl; add blueberries and stir to coat. Make a well in the center of the blueberry mixture; pour applesauce, almond milk, honey, and coconut oil into well and stir until batter is just combined. Pour batter into prepared muffin cups.