-
-
My review
Eggless Blueberry Muffins with Applesauce, Almond Milk, and Almond Flour
0
paula
"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."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 153Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5Most helpful
Most positive
Least positive
Newest
11/19/2015
Really yummy muffins! I don't have egg or diary allergies, but had all the ingredients and decided to give these a try. They were so good warm out of the oven, I "accidently" ate 3 right away! ;...
9/24/2017
These muffins are so moist and dense. They are low sugar and still delicious
5/7/2017
Flavor's ok, but even though I baked 5+ extra minutes (to point where edges were getting too dark) mushy inside. Applesauce may be good substitute for eggs if necessary, but if not, wouldn't bo...
7/11/2018
Made my own apple sauce, also skipped on the oil. Literally the best muffins I've ever had!