Blueberry Muffins No Refined Sugar

Indulge in the natural sweetness of these wholesome Blueberry Muffins with No Refined Sugar, the perfect guilt-free treat for breakfast or snack time! Made with nutrient-rich whole wheat flour, ripe bananas, and honey as natural sweeteners, these muffins are a healthier alternative without compromising on flavor. Moist and tender, they’re packed with juicy blueberries to ensure a burst of fruity goodness in every bite. The inclusion of coconut oil and almond milk adds a subtle richness, while the optional rolled oats topping provides a delightful crunch. Quick to whip up in just 35 minutes from start to finish, these easy-to-make muffins are a satisfying, kid-friendly option that can be enjoyed fresh or stored for later. Whether you’re aiming for a refined sugar-free lifestyle or simply craving a homemade classic with a nutritious twist, these muffins are sure to become a family favorite!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 1 cup mashed banana (ripe)
• 0.5 cups honey
• 0.75 cups unsweetened almond milk
• 0.25 cups coconut oil (melted)
• 1 teaspoons vanilla extract
• 1.5 cups fresh or frozen blueberries
• 2 tablespoons rolled oats (for topping, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with nonstick spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.

Step 3

In another bowl, mash the ripe bananas until smooth. Stir in the honey, almond milk, melted coconut oil, and vanilla extract until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.

Step 5

Fold in the fresh or frozen blueberries, being careful not to crush them too much.

Step 6

Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full. Sprinkle a small amount of rolled oats on top of each muffin for added texture, if desired.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Nutrition Facts

Serving size	(1089.2g)

Amount per serving	% Daily Value*
Calories	2124.2

Total Fat 68.2g	0%
Saturated Fat 52.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2250.1mg	0%
Total Carbohydrate 372.6g	0%
Dietary Fiber 42.2g	0%
Total Sugars 150.5g
Protein 39.6g	0%

Vitamin D 65.9IU	0%
Calcium 435.5mg	0%
Iron 12.5mg	0%
Potassium 2166.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 7.0%

Carbs: 65.9%