Healthy Blueberry Muffins with Blueberry Icing
These healthy blueberry muffins are full of protein, fiber and are naturally sweetened using fruit and maple syrup. Topped with sugar-free blueberry icing!
While we were on our road trip last week, we stopped a little cafe for breakfast and I ordered a blueberry muffin. It was heavenly! And it made me realize…I've never made a healthy blueberry muffin recipe for YOU!
So that's what we're doing today. We're making moist, tender, gluten-free and vegan blueberry muffins that are not just healthy, but they're also delicious. Not too sweet, bursting with fresh blueberry flavor, all topped with an incredible (and yes, still healthy!) blueberry icing.
If we're talking breakfast goals…these are it!
What makes a muffin healthy?
When it comes to making muffins, there are a few things we can do to “lighten” them up. I don't like using that word, but in this case, it works because we're stripping out some of the not-so-healthy stuff and replacing it with good-for-you ingredients that are going to make you feel better, not worse.
So for me, making a muffin healthy involves a few things:
a) The flours. We want to make sure that we're whole grain flours in our muffins rather than traditional white flours which are fairly void of nutrients.
b) The sugar. If you look at the nutrition facts for a muffin at your local bakery (or Starbucks), you might be shocked to see how much is in there. In my view, that amount of sugar is totally unnecessary because we're not using much in this recipe and they're still scrumptious!
c) The fat. Most traditional muffin recipes call for either a lot of oil or a lot of butter, well these babies are completely OIL-FREE and they're still super moist and tender!
The base for our healthy muffins
Since I want these muffins to be something you can eat for breakfast and actually feel sustained, I made sure to pack fiber and protein. The secret? A blend of oat flour, quinoa flakes and almond flour.
Oats and quinoa are amazing because they're complex carbohydrates and digest more slowly in the system to help keep you full for longer. They're also both packed with fiber.
For protein, we've got the almond flour and quinoa flakes.
So basically, just with the flours alone, we're off to a hella good start!
How to naturally sweeten muffins
Next up, the sweetness!
Let's be real for a second…no one wants a blueberry muffin that isn't sweet, right? But also since we want these to be healthy blueberry muffins, we don't want to overload them with sugar.
The solution here? Fruit and maple syrup!
We're using a combo of banana and applesauce which are both naturally sweet on their own. We're also using just 1/4 cup of maple syrup to add a touch more. And of course, finishing things off with the fresh blueberries themselves.
Each little bite of muffin is a burst of sweetness!
So next time you're passing the bakery and start eyeing those fluffy blueberry muffins, just remember that you can totally recreate that at home in a healthy and nutritious way.
Not to say you can't ever eat those muffins, but if baked goods and pastries are how you like to start your day…one of these will be much nicer on your waistline and your energy levels!
More Healthy Muffin Recipes
- Strawberry Banana Oatmeal Muffins
- Skinny Pumpkin Pie Quinoa Muffins
- Spiced Coconut Yogurt Quinoa Muffins
- Blackberry Lime Oatmeal Muffins
Healthy Blueberry Muffins
Ingredients
for the muffins:
- 1 flax egg (1 tbsp flaxseed meal + 3 tbsp water or regular egg)
- 1/2 cup mashed banana (about 1 medium)
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 1 1/4 cups oat flour (made from ground oats)
- 1/2 cup quinoa flakes
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 2/3 cup fresh blueberries
for the glaze:
- 1/4 cup coconut butter
- 1/2 teaspoon blueberry powder
Instructions
- Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
- Beat together wet ingredients in a large mixing bowl. Add dry (minus the blueberries) and stir together until incorporated. Fold in the blueberries.
- Divide batter evenly between the muffin cups (this recipe makes about 9 - 10 muffins). Bake on the center rack for 20 - 23 minutes until a cake tester inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.
- Once cooled, make the glaze. Melt the coconut butter over a double boiler until it's smooth and runny. Whisk in blueberry powder and drizzle over muffins. Sprinkle each with a touch more blueberry powder if desired and enjoy!
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Hello I made these and they were really gummy! I followed the instructions exactly. Don’t know what went wrong. The muffins were dense and Not fluffy at all. I’m quite an experienced baker. Oh well.
Oh no! I’m sorry that happened 🙁 I’ve made these many times and never had that problem. Did you measure out your banana? Are you baking at altitude?
These look so yummy. I’m going to make these now. But if I make it again do you think I could sub the blueberries for chocolate chips? And not use the glaze? I’m desperate for a chocolate chip muffin recipe. My son misses them. Thanks
You totally could! And just leave off the glaze if you wanted 🙂
What can I use in place of oat flour? Oats are not considered gluten free in Australia – it has a protein very similar to gluten. We have a coeliac in the family. Thanks xx
I think they’re not GF because of cross-contamination, right? I do think you could do quinoa flour tho!
This recipe turned out amazing, I absolutely loved the taste! They were fluffy and crumbly. I couldn’t find oat flour in my grocery store, so I bought quick oats and ground them in my food processor. and used the 1 1/4 cup as in the recipe and it worked fantastically. Thanks for this recipe!
So happy you enjoyed them!
Where can you buy all this .. which super market
A health food store or perhaps Thrive Market or Amazon!
These muffins are so good! I’ve been making them for my family almost weekly since I discovered this recipe.
YAY!! I’m so glad you love them 🙂
How can I substitute the Quinoa flakes ?
Quick cooking oats should work fine!
Mine did not turn out like in the pic at all. Dense and not fluffy. They taste ok but certainly don’t look ok. lol What did I do wrong you think? Used all the same ingredients (checked them twice). The only thing I think I may have done wrong is I used plain oat flour vs using oats and pulsing them up in the food processor.
I think that would do it actually! Because the one you make in the blender is actually not quite as finely ground. I would have done just 1 cup of bagged oat flour which will help! I’ll make that note right now 🙂
Can I use coconut flour instead of almond flour? Nut allergy here.
Unfortunately no since coconut flour is so different than any other flour. But I think you could potentially try oat flour!
These are delicious! I made them last night as meal prep for the rest of the week’s breakfasts, and ended up having one for dessert-couldn’t resist! Thank you 🙂
YAY!!! So glad you enjoyed them, Chelsea 🙂 If you have time, I’d love for you to give them a star rating! xo
Where can I purchase quinoa flakes? Thank you.
You can get them on Amazon or Thrive Market 🙂
These look amazing!! Is there a sub for quinoa flakes? I don’t have those handy so curious if you could double the almond flour or use a different flour. Thanks!
You can use quick cooking oats!
Do you think I could double the applesauce and eliminate the banana? I do not delight in the taste, smell, or texture of bananas! (Childhood trauma)
You could try!! I haven’t tested so I’m not totally sure 🙂
What a sleek blog makeover! These blueberry muffins look DIVINE. The fact there’s a glaze is incredible because I love a nice little touch of sweetness in my muffins with an extra crunch. My lord, I have to try making these now!
Aww thank you SO much babe!
Hi Alyssa
These look really healthy and delicious blueberry muffins that I would like to try,, however, I cannot tolerate oat flour, what flour do you recommend for me to use to replace the oiat flour in this recipe. thanks. Brigette from Tasmania
Hi! I haven’t tested these with any other flour, but maybe quinoa would work! 🙂
These look SO yummy! As sad as this is, I’m sensitive to quinoa! What would you recommend in place of the quinoa flakes?
Quick cooking oats will work!! 🙂 xx
These sounds really good. However, I am not familiar with blueberry powder. Where would you get that?
Amazon definitely 🙂
These sound delicious, but can I make make it without the banana? I’m Allergic to them. Thanks in advance!
You could try subbing with all applesauce!