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Blueberry Breakfast Muffins Free PD Recipe

Blueberry Breakfast Muffins are loaded with fresh blueberries and have a soft cake-like texture. They freeze and defrost beautifully, making them a perfect bake ahead grab and go breakfast option. Eliminating sugar, eggs and oil from your diet will result in outstanding physical side effects. Get started today for a healthier tomorrow with Protective Diet Blueberry Breakfast Muffins.

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Responses

  1. I love these muffins but my kids prefer raspberry muffins. So I gave it a try. It works very well as long as the raspberries are not in coups but we’ll separated. The bananas need to be really ripe too and We prefer with Oat flour. These muffins we eat regularly and we LOVE them.
    Thank you !!!

  2. I really enjoyed these! I am surprised how tasty they were without any oil/sugar/salt. I plan to use 1.5-2 cups (rather than 1 cup) of berries next time because I love berries. I also need to learn how to make prettier muffins – these were my first batch of muffins ever. Make sure you stir very gently as Julie suggested or you’ll end up with blue muffins. 🙂

  3. These were really good! I was surprised how sweet they were without any sugar. I have been cooking and baking oil free for awhile, but not using added sugar has been challenging. Thanks for the great recipe!

    1. I do not calculate the caloric value, but you could enter the recipe into a calorie counting App and divide it by the number of muffins you made. They are very low because they do not contain oil, nuts, or sugar.

  4. In one evening I made 2 batches of these muffins – 1 gluten free, 1 regular. I made the gluten free by making the oat flour in the blendtech. If I was thinking I would have made the flour first. The gluten free actually came out a little nicer than the regular ones. The tops and the bottoms browned the way I like them. I loved using the applesauce recipe for the applesauce too. 3 PD recipes in one little recipe. Very satisfying to get good use of my blendtech.

    1. You could try replacing the banana with apple sauce. It may give the muffins a more rubbery texture. I’m not sure at all if this will work. I’m sorry to hear you are allergic to bananas 🙁

  5. the first time I tried these, I didn’t really like them. I’ve made them a couple times since then and they are growing on me. I like using wild blueberries because they seem to be sweeter. I do like the idea of adding lemon zest though.

  6. These are soooo good! I made GF oat flour instead of using whole wheat, and they came out really well. I baked them in silicone muffin cups, and they fell right out of them – no sticking at all, even after they’d cooled. I need to make more of these to have on hand in the freezer!