Healthy Blueberry Banana Muffins (No Egg, No Oil, No Sugar)
These delightful Healthy Blueberry Banana Muffins are a guilt-free treat that everyone will love! Made without eggs, oils, or added sugars, this recipe allows the natural sweetness of bananas and applesauce to shine through, while the blueberries provide a burst of flavor and antioxidants. Perfect for breakfast, snacks, or anytime you want a wholesome dessert, these muffins are not only nutritious but incredibly easy to make. Simply whip the wet ingredients, combine them with the dry ingredients, and bake until golden brown. Enjoy these muffins warm or store them for a quick grab-and-go option throughout the week!
6
Servings
250
Calories
10
Ingredients
Ingredients
banana
1/2 (mashed)
unsweetened applesauce
1/2 cup (none)
salt
1/2 teaspoon (none)
honey
1/4 cup (none)
agave syrup
1/4 cup (none)
flour
2 cups (all-purpose or whole wheat)
baking powder
1 tablespoon (none)
vanilla extract
1 teaspoon (none)
almond milk
1/2 cup (unsweetened)
frozen blueberries
2 cups (thawed)
Instructions
1
Preheat your oven to 350°F (or 330°F for a convection oven). Prepare a muffin tin by lining it with paper liners or greasing it lightly.
2
In a fine mesh strainer, rinse the frozen blueberries under cold water until they are thawed. Set aside to drain.
3
In a mixer bowl, combine the banana and applesauce. Beat them on high speed until the mixture is smooth and free of lumps.
4
Add the salt, honey, agave syrup, flour, baking powder, vanilla, and almond milk to the banana-applesauce mixture. Mix on medium speed until the ingredients are combined. If the batter feels too dry, add an additional 1-2 teaspoons of almond milk to achieve your desired consistency.
5
Gently fold in the thawed blueberries by hand, taking care not to break them apart.
6
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
7
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins are firm to the touch.
8
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or store for later!
Nutrition Information
0.5g
Fat
50g
Carbs
1g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Healthy Blueberry Banana Muffins?
These are guilt-free muffins made without eggs, oil, or refined sugar, featuring the natural sweetness of bananas and applesauce along with fiber-rich blueberries.
Are these muffins suitable for an egg-free diet?
Yes, this recipe is completely egg-free, making it ideal for those with egg allergies or following a plant-based diet.
Does this recipe contain any oil?
No, this recipe uses unsweetened applesauce as a healthy substitute for oil to maintain moisture.
What is used to sweeten the muffins since there is no sugar?
The muffins are naturally sweetened using mashed bananas, honey, and agave syrup.
Can I use fresh blueberries instead of frozen?
Yes, you can use fresh blueberries. If using frozen, ensure you rinse and drain them well as instructed to prevent the batter from turning blue.
What type of flour works best for this recipe?
You can use either all-purpose flour or whole wheat flour depending on your preference for texture and nutrition.
What temperature should the oven be set to?
Preheat your oven to 350°F, or 330°F if you are using a convection oven.
How long do these muffins need to bake?
The muffins typically bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
How many muffins does this recipe yield?
This recipe is designed to produce 6 servings.
Are these muffins vegan?
The recipe is labeled vegan; however, it contains honey. To make it strictly vegan, you can replace the honey with additional agave syrup or maple syrup.
What kind of milk should I use?
The recipe calls for unsweetened almond milk, but any plant-based or dairy milk will work.
What should I do if the batter is too dry?
If the batter feels too dry, add an additional 1-2 teaspoons of almond milk until you reach the desired consistency.
How do I prepare the frozen blueberries?
Rinse the frozen blueberries under cold water in a fine mesh strainer until thawed, then set them aside to drain before adding to the batter.
Why is applesauce used in this recipe?
Applesauce provides moisture and acts as a binder, allowing the recipe to be made without oil or eggs.
Can I store these muffins for later?
Yes, these muffins can be stored in an airtight container for a quick grab-and-go snack or breakfast throughout the week.
How much fiber is in each serving?
Each serving contains approximately 2.5g of dietary fiber.
What is the calorie count per serving?
Each serving contains approximately 250 calories.
How full should I fill the muffin cups?
Distribute the batter evenly, filling each muffin cup about 3/4 full.
How should the blueberries be added to the batter?
Gently fold the blueberries in by hand at the end to prevent them from breaking and discoloring the batter.
Is there any fat in these muffins?
These muffins are very low in fat, containing only about 0.5g per serving.
Do I need to grease the muffin tin?
Yes, you should either grease the tin lightly or use paper liners to prevent sticking.
How long should the muffins cool?
Allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Can I use mashed banana that isn't very ripe?
For the best flavor and sweetness, it is recommended to use ripe or overripe bananas.
Is vanilla extract necessary?
While it adds a lovely depth of flavor, you can omit it if you don't have it on hand.
How many grams of carbohydrates are in a muffin?
Each serving contains about 50g of carbohydrates.
Can I add nuts to this recipe?
Yes, you can fold in chopped walnuts or pecans for extra crunch and healthy fats.
Are these muffins a good breakfast option?
Absolutely, their combination of fruit, fiber, and lack of refined sugar makes them an excellent wholesome breakfast.
What is the role of baking powder in this recipe?
Baking powder acts as the leavening agent, helping the muffins rise without the use of eggs.
Can I replace agave syrup with maple syrup?
Yes, maple syrup is a great 1:1 substitute for agave syrup in this recipe.
How much protein do these muffins provide?
Each serving provides approximately 1g of protein.