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

Rated as 4.4 out of 5 Stars

"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."
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35 m servings 153
Original recipe yields 12 servings (12 muffins)


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. 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.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts

Per Serving: 153 calories; 6.7 20.7 5.3 0 227 Full nutrition

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Read all reviews 5
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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! ;...

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...

These muffins are so moist and dense. They are low sugar and still delicious

Made my own apple sauce, also skipped on the oil. Literally the best muffins I've ever had!

Baked for at least 35 mins-40 mins for doneness. Great flavor