You won’t believe how yummy these healthy blueberry muffins are! They have no added sugar and have a number of superfood add-ins including blueberries, almonds, yogurt, coconut oil and flaxseed. These high fiber treats are perfect for preschoolers and toddlers… and the rest of us, too. It’s great to make a batch and eat a few in the morning. We can all use more fiber in our lives.
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The recipe calls for almond meal and whole wheat flour. After reading In Defense of Food by Michael Pollen, I try not to cook with all-purpose flour as it’s devoid of nutrients. You should check out his book and the documentary, too.
Make Your Own Almond Meal
If you don’t have almond meal, it’s super easy to make it yourself. You can make your own almond meal by putting 1 cup of almonds in a food processor and pulse for a few seconds until it turns into a powder. If you pulse for too long, you may end up with almond butter 😉
I also buy these big bags of organic figs and dates from Costco and keep them on hand. I try to replace sugar with fig and date paste. I like to use both in my recipes because dates are sweeter, but figs have more fiber.
My twins will normally get a whole fig and date to snack on while they are helping me cook.
Lemon Yogurt Healthy Blueberry Muffins
- 1 cup almond meal You can make your own almond meal by putting 1 cup of almonds in a food processor and pulse for a few seconds until it turns into almond meal.
- 1/2 cup whole wheat flour
- 1 TBSP Ground flaxseed
- 1 tsp salt
- 1 tsp baking powder
- 1/4 cup Whole yogurt or Greek yogurt If you don't have coconut milk, do 1/2 cups of yogurt
- 1/4 cup coconut oil
- 1/4 cup Coconut milk
- 2 Eggs
- 1 tsp vanilla extract
- 4-7 dates and/or figs I used a mixture of some figs and some dates
- 1 zest of a lemon
- 1 cup frozen or fresh blueberries I used frozen
Pre-heat oven to 350 degrees and grease your muffin pan. I use silicone so it doesn't require anything.
In a bowl, add all of the dry ingredients: almond meal, flour, salt, baking powder, flax seed and zest of a lemon and mix these together.
In a separate bowl mix the eggs and then add the vanilla, coconut milk and yogurt. Mix contents.
Puree the figs and dates into a paste
Add the dry ingredients to the wet ingredients and mix well. Add the coconut oil, dates and/or figs and frozen blueberries. Mix well together.
Spoon into your muffin tray and place in the oven.
After 14 -20 minutes take out your muffins and let sit for a few minutes to cool before removing them from the muffin tray. I created 24 mini-muffins and those cook quicker than larger muffins.
I used a mini-muffin tray. If you make large muffins, you may need to cook for another 5-10 minutes depending on the size of your muffins.