Sugar-free Blueberry and Cinnamon Muffins
No matter how hard you try to eat only clean and vibrant food, sometimes you are simply going to crave a sweet treat! These sugar-free blueberry muffins will allow you to indulge that craving without ruining your healthy intentions!
They are gluten-free, sugar-free and vegan, and more importantly utterly delicious! (To clarify, they contain no refined sugar – blueberries contain natural sugars which will have to be taken into account if you are following an extremely low carb diet.)
Baking is not something I do very often but I really felt the need to come up with a recipe that would fill that gap when savoury food just doesn’t cut it!
You could happily make them for friends and family and they would never even know that they have been made with healthy alternatives. Now you can have a sweet treat with your morning coffee without feeling the usual guilt!
We have chosen to use blueberries for these muffins because of their fantastic nutritional profile, plus the juiciness of the berries keeps the muffins lovely and moist.
Blueberries are extremely high in antioxidants, particularly the flavonoid anthocyanin which gives them their blue/purple colour. Anthocyanins are reported to help lower blood pressure, as well as having anti-viral, anti-inflammatory and anti-bacterial properties.
Blueberries are also rich in vitamin C, with 1 cup of berries providing 25% of your RDI, making them a great choice to support your immune system.
In order to make these muffins sweet, we have used a natural sweetener. These allow us to enjoy sweetness without the health implications of either sugar or artificial sweeteners.
There are many natural sweeteners to choose from, and you may want to try a few to see which one is most appropriate for your particular situation, particularly if you have issues with blood sugar.
We have chosen Xylitol, which is a granulated sweetener which is used as a direct replacement for sugar in a 1:1 ratio, with no aftertaste. Other granulated sweeteners include erythritol and coconut sugar.
You can also use a liquid sweetener such as honey or maple syrup, but you will have to experiment with the quantities to see what works best.
The last super ingredient in these muffins is cinnamon. Cinnamon has many health benefits, including lowering blood sugar levels, as well as being loaded with antioxidants and having anti-inflammatory properties.
Always choose Ceylon cinnamon rather than Cassia cinnamon, as Cassia contains a compound called Coumarin, which can be toxic when consumed in high quantities.
These muffins can be stored in the fridge in an airtight container for up to a week, though they are unlikely to last that long! They can also be frozen for up to three months.
Please note that even though we think they taste fantastic with cinnamon, if you are not a fan, they will taste great without. Just leave the cinnamon out and keep all the other ingredients the same.
You could try replacing it with coconut or lemon zest. Let us know in the comments if you come up with a great alternative.
Sugar Free Blueberry Muffins
- 2 1/2 cups almond flour
- 1/2 cup xylitol or other natural sweetener
- 2 tbsp Ceylon cinnamon
- 1 1/2 tsp baking powder or 1/2 tsp baking soda
- 5 tbsp coconut oil melted
- 5 tbsp almond milk or other milk of choice
- 1/2 tsp vanilla extract no added sugar
- 1 cup blueberries fresh or frozen
- 4 medium eggs or vegan eggs
- Preheat the oven to 180 degrees C
- Line a muffin tin with 12 muffin liners
- Stir together the almond flour, xylitol, cinnamon and baking powder
- Mix in the eggs, almond milk, melted coconut oil and vanilla extract, and mix until a smooth batter is formed
- Fold in the blueberries
- Fill the muffins liners with the mixture
- Bake for 20 minutes, check they are done by inserting a toothpick. If it comes out clean, you are good to go!