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Lemon Blueberry Yogurt Healthy Muffins

Lemon Blueberry Yogurt Muffins with No Added Sugar!

Yields 24 mini-muffins
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people

Ingredients

  • 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

Instructions

  1. Pre-heat oven to 350 degrees and grease your muffin pan. I use silicone so it doesn't require anything.
  2. 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.
  3. In a separate bowl mix the eggs and then add the vanilla, coconut milk and yogurt. Mix contents.
  4. Puree the figs and dates into a paste
  5. 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.
  6. Spoon into your muffin tray and place in the oven.
  7. 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.

Recipe Notes

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.