Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup applesauce
- 1/4 cup low-fat yogurt
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Directions
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
- In a medium bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together applesauce, yogurt, canola oil, and vanilla extract.
- Stir wet ingredients into dry ingredients until just combined.
- Gently fold in blueberries.
- Divide batter evenly among prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.
- Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Interesting Facts
- Almond flour is a great low-carb, high-protein alternative to regular flour.
- Applesauce is a great substitute for butter or oil in baking recipes.
- Blueberries are an excellent source of antioxidants and vitamins.
