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Sugar-Free Cardamom Blueberry Muffins
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5 from 1 vote

Fruit-Sweetened Cardamom Blueberry Muffins

Get ready for back to school season with these fruit-sweetened cardamom blueberry muffins! This little treat is sweetened with bananas only, making it a perfectly healthy breakfast or snack. They would be a great addition to any lunch box - For kids or adults! They also have a few possible substitutions for a gluten-free and a nut-free version.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Breakfast, Dessert, Snack
Cuisine: vegan, vegetarian
Servings: 12

Ingredients

Wet Ingredients

  • 1 3/4 cup overripe bananas, mashed (3-4 large)
  • 1/4 cup milk of choice
  • 1/4 cup olive oil
  • 1 egg (or 2 additional tablespoons milk)
  • 2 teaspoons vanilla extract

Dry Ingredients

  • 2 cups whole wheat pastry flour (or light spelt)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine grain sea salt
  • 1 1/4 teaspoon ground cardamom
  • 1/2 cup blueberries

Instructions

  • Preheat oven to 350F. Lightly grease your muffin pan with oil or butter/margarine. You could use muffin liners instead if preferred.
  • In a large bowl, Mash your bananas. Whisk in your milk, oil, egg (if using) and vanilla.
  • Add your dry ingredients, including the blueberries, to the wet mixture and mix all together.
  • Transfer the mixture to your greased muffin pan, making 12 muffins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  • Let them cool a few minutes before removing from the pan.

Notes

To make this recipe gluten-free, try replacing the whole wheat flour with all-purpose gluten-free flour.
You can substitute the olive oil for a light tasting oil or melted coconut oil if preferred.
I used unsweetened cashew milk and unsweetened almond milk in this recipe with success. Feel free to try other unsweetened milks.