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Flourless blueberry muffin

Enjoy this delicious gluten-free muffin for a healthful breakfast or snack!

Nutrition information
Serving size: 2 mini muffins (65 grams)
Servings per container: 12
Calories: 160 (100 from fat)
Cholesterol: 0 milligrams
Fat: 11 grams (2.5 saturated fat, 0 trans fats)
Protein: 6 gram
Sodium: 150 milligrams 
Total carbohydrate: 13 grams (2 fiber, 9 sugars)


Recipe tip

You can also use a larger 12-muffin tin for this recipe. Bake for 15 to 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.

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Flourless blueberry muffins

Enjoy this delicious gluten-free muffin for a healthful breakfast or snack!

Ingredients

nonstick cooking spray
1 cup creamy peanut butter
2/3 cup unsweetened applesauce
1 teaspoon vanilla extract
2 1/2 tablespoons honey
1/2 teaspoon baking soda
1 teaspoon cider vinegar
1/2 teaspoon ground ginger
2 cups (1 pint) fresh blueberries (You can also use frozen blueberries.)

Directions

  1. Preheat oven to 400 F.
  2. Spray mini muffin tin (makes 24) with nonstick cooking spray. (You can also use muffin tin liners instead of nonstick cooking spray.) Set aside.
  3. Place peanut butter, applesauce, vanilla, honey, baking soda, cider vinegar and ginger into a blender or food processor. Blend until well-mixed. (You can also place ingredients in a large bowl and mix with a hand blender.)
  4. Pour batter in muffin tins, filling each spot about 3/4 full.
  5. Add 3 to 4 blueberries per muffin, pushing the berries into the batter.
  6. Bake on middle rack of oven for 10 to 12 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  7. Remove muffins from the oven and let cool slightly.
  8. Serve warm.

Makes 12 servings

Recipe contains: peanuts

Carb choices per serving: 1












 

Source: Allina Health's Patient Education Department

First published: 08/30/2013
Last updated: 08/30/2013

Reviewed by: Allina Health's Patient Education Department