Healthy Dairy-Free Blueberry Muffins
Dairy-free blueberry muffins are healthy and yummy treats for the whole family. Made with a mix of wheat and oat flours, coconut yogurt, agave nectar, and frozen wild blueberries, these muffins are light, moderately sweet, and come together in under 40 minutes.
1 cup all-purpose flour or whole wheat ¾ cup oatmeal flour or wheat flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon sea salt ½ teaspoon ground cinnamon 2 eggs (cold or room temperature) ⅓ cup extra virgin olive oil ½ cup agave nectar 1 cup plain coconut yogurt 1 teaspoon vanilla extract 1 cup frozen wild blueberries or fresh
Preheat oven to 400°F. Line the 12-cup muffin pan with some parchment liners or spray with cooking oil. Set aside. In a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, and whisk until combined. In a second larger bowl, whisk eggs, oil, agave nectar, coconut yogurt and vanilla until well combined with no lumps. Add flour to the wet ingredients. Use a spatula to mix everything until just combined. Fold in frozen or fresh blueberries. Using a spoon or ice cream scoop, fill each muffin cup to no more than ¾ full. bake muffins for 21-25 minutes or until the tops are browned and the cake tester comes out clear. Allow muffins to cool in a pan for about 10 minutes. Remove carefully and place on a rack to cool down completely. Enjoy warm or cold!
you can use cold or room temperature eggs.
do not over mix the batter.
frozen blueberries might make the batter purple, you can sprinkle them with some flour powder before adding to the batter
you can sprinkle the tops with some coconut sugar.
Nutritional facts are for information purposes only and are estimate, and not to be considered a medical advice.
For accurate nutrition information, weigh all ingredients and use special app to calculate the calories and macro-nutrients.
Serving: 1 ea Calories: 226 kcal Carbohydrates: 29.3 g Protein: 6.3 g Fat: 9.5 g Sodium: 128.2 mg Fiber: 1.2 g