Ingredients
Equipment
Method
Preparation
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or spray with non-stick cooking spray.
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar-free sweetener, baking powder, sea salt, and cinnamon until well combined.
- In another bowl, combine the wet ingredients: unsweetened applesauce and milk. Mix until smooth and well blended.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
- Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- These muffins are perfect for meal prep! Store in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the muffins for up to 3 months.
- Serve warm with Greek yogurt for added protein.