Healthy Flourless Blueberry Breakfast Muffins

These healthy flourless blueberry breakfast muffins are fluffy on the inside and tender on the outside and the perfect, filling and energizing breakfast or snack option! Made with no butter, oil, flour or sugar, they are an easy recipe which is completely vegan, gluten free, refined sugar free, dairy free and come with a tested paleo/grain free option!

Healthy Flourless Blueberry Breakfast Muffins made with NO butter, oil, flour or sugar but you'd never tell- Easy AND delicious! {vegan, gluten free, paleo recipe}- thebigmansworld.com

 

“You can’t eat muffins for breakfast unless they are English.”

“Yes, you can. Besides, these are BREAKFAST muffins.”

“Oh! Okay! That is okay then!”

***

So apparently eating sweet muffins for breakfast is a big ‘no-no’ but waiting until 10.30am for McDonalds to start serving french fries with sweet and sour sauce is? 

Yes, that is how the mind of Niki works. 

So that fries story? Yes, it happened last Thursday.

Healthy Flourless Blueberry Breakfast Muffins made with NO butter, oil, flour or sugar but you'd never tell- Easy AND delicious! {vegan, gluten free, paleo recipe}- thebigmansworld.com

One of the first things Niki told me was that McDonalds were now serving breakfast all day. This was definitely one of her 2015 highlights (I know…), purely because her usual wake-up time is closer to my lunch time- Aka well past the previous 10.30am final call for all things McMuffin, hash brown or hot cakes.

Niki informed me that she’s no longer a late riser on her days off and now considers herself to be an early bird.

Um, sorry, but not sure what bird she’s referring to, as she gets up at 10-10.30.

Anyway.

On Thursday, she came strutting down the stairs into the kitchen proclaiming that it was SO EARLY (It was 9.45am) and that she had a craving for McDonalds. I didn’t mind too much- I was in the mood for a sausage and egg McMuffin with a hashbrown. I told her we should go and she started acting like a princess, telling me that it was NOT 10.30 yet.

Healthy Flourless Blueberry Breakfast Muffins made with NO butter, oil, flour or sugar but you'd never tell- Easy AND delicious! {vegan, gluten free, paleo recipe}- thebigmansworld.com

“Why does it matter if it’s 10.30? You told me yesterday that breakfast is all day!”

Do you not have a brain? I want French fries with sweet and sour sauce. They don’t serve that until 10.30am”.

“You told me the other day that muffins were unsuitable for breakfast, yet you want French fries now?”

“No. I want them at 10.30am. That is past breakfast time.”

“Says who?”

“Everyone knows that. Breakfast should be eaten between 6am-10.30am”

“That is just the old time McDonalds used to serve breakfast. Do you take their time frame as the holy of holy?”

“Excuse me. Who creates the best sweet and sour sauce on this planet?”

Touche.

Check mate.

Anyway, before we go into all things muffins, it’s also WHAT I ATE WEDNESDAY, so let’s check out the eats! 

 

Breakfast- This double chocolate muffin with the remnants of this almond butter mixed in and on top. Lunch- Thai feast with a friend, as mentioned here! Snack- Two of these no bake white chocolate raspberry protein bars, swap out the raspberries for strawberries. Dinner- Breakfast for dinner- Kitchen sink omelette eaten out of the pan because I’m a class act. 

Let’s talk why I believe these fit my ‘breakfast’ muffin category. I’ve mentioned on here several times that to be satisfied AND energized after a meal, I need a solid balance of protein, fats and carbohydrates. These muffins cover ALL those bases. Not only that, they taste amazing on their own but can easily be pimped up for even more staying power (like adding this almond butter or peanut butter straight on top).

Healthy Flourless Blueberry Breakfast Muffins made with NO butter, oil, flour or sugar but you'd never tell- Easy AND delicious! {vegan, gluten free, paleo recipe}- thebigmansworld.com

These healthy flourless blueberry breakfast muffins are fluffy and slightly dense on the insides, yet tender on the outsides, creating the perfect satisfying texture. They are an easy, one bowl recipe which takes barely any preparation or mess- Something we can all appreciate. Unlike traditional blueberry style muffins, these contain no butter, oil, flour (unless you opt for the paleo option, in which it will be grain free!) or sugar, but you’d easily be fooled! These are suitable for those following a vegan, gluten free, dairy free and refined sugar free lifestyle, with a tested paleo option for those who choose that too!

HACK! While I used thawed, frozen blueberries in my recipe, if you have access to fresh ones (at a reasonable cost!) please do use those- They really do allow for a much better texture!

Healthy Flourless Blueberry Breakfast Muffins made with NO butter, oil, flour or sugar but you'd never tell- Easy AND delicious! {vegan, gluten free, paleo recipe}- thebigmansworld.com

Make these healthy flourless blueberry breakfast muffins and let’s not discriminate on our favorite first meal of the day- Whether it’s muffins, leftover cold curry (AMAZING), leftover cold pizza (the BEST way to enjoy pizza), embrace it.

Healthy Flourless Blueberry Breakfast Muffins made with NO butter, oil, flour or sugar but you'd never tell- Easy AND delicious! {vegan, gluten free, paleo recipe}- thebigmansworld.com

…but seriously, make these muffins.

Healthy Flourless Blueberry Breakfast Muffins
Serves 9
These healthy flourless blueberry breakfast muffins are fluffy on the inside and tender on the outside and the perfect, filling and energising breakfast or snack option! Made with no butter, oil, flour or sugar, they are an easy recipe which are completely vegan, gluten free, refined sugar free, dairy free and come with a tested paleo/grain free option!
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For the Gluten Free/Vegan/Flourless version
  1. 2 cups gluten free rolled oats, ground into a flour
  2. 1/2 cup granulated sweetener of choice (I used a monk fruit sweetener)
  3. 1 T baking powder
  4. pinch sea salt
  5. 1 cup milk of choice
  6. 1 flax egg (can sub for 1 large egg if not vegan)
  7. 1 tsp vanilla extract
  8. 6 T smooth cashew butter (can sub for any nut butter of choice)
  9. 1/4-1/2 cup blueberries
For the Paleo option
  1. 1/2 cup coconut flour
  2. 1 cup unsweetened applesauce
  3. 1/2 tsp baking soda
  4. 1/4 cup maple syrup (can sub for honey or agave)
  5. 1/4 cup melted coconut oil (Can sub for any nut butter of choice)
  6. vanilla extract
  7. 4 large eggs, whisked lightly
  8. 1/4-1/2 cup blueberries
Instructions
  1. Preheat the oven to 350. Grease a 10-12 count muffin tin generously with cooking spray/oil and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well.
  3. In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and maple syrup and applesauce for paleo option) and mix very well until a batter is formed.
  4. Using a heaping 1/4 cup, pour the muffin batter into the greased muffin tin. Bake for around 30-35 minutes (For paleo option, it can be up to 55 minutes, depending on the coconut flour) or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool for 5 minutes in the muffin tin, before removing to a wire rack to cool completely.
Notes
  1. Muffins are freezer friendly and for optimum freshness, keep refrigerated.
The Big Man's World ® https://thebigmansworld.com/
What is the most unconventional breakfast you’ve eaten lately? Leftover Persian stew. SO GOOD.

Are you a fan of McDonalds breakfast?

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Comments

82 thoughts on “Healthy Flourless Blueberry Breakfast Muffins

  1. Can you send me over some of that leftover Persian stew please? Sounds like my kinda breakfast… And also Persian = amazing!
    Em about twice a week I have a Thai omelette with Brussels and spiced basmati rice for breakfast… Is that unconventional? For me, stick an egg on anything and it’s breakfast!
    I wish I could say that McDonald’s sweet and sour sauce was nasty… But damn that sauce was good…

  2. Gorgeous! I hardly ever bake, but these would be great to serve at a brunch.
    I’m all for unconventional breakfast. The other day I made savory oatmeal with egg whites, spinach, flax, and garlic powder in it. On top, I added turkey sausage and a pinch of aged gouda–I was on vacation with family and had fun playing with what was on hand.

  3. I don’t mind mcdonalds breakfast- sometimes their egg white delight hits the spot! Leftover homemade pasta and meatballs was probably my most recent unconventional breakfast. Also hit the spot 😉

  4. I would love to discuss breakfast with you family and friends. Here is the next question: if only English muffins at breakfast, can you only have English muffins if it IS breakfast? What about the rest of the day?

  5. Persian stew?? That sounds very interesting- what makes it different than an American stew?
    I’m pretty predictable when it comes to breakfasts- same time/same foods. Before 10:30 and not usually McDonald’s French fries.
    Blueberry muffins are always one of my favorites! These look great!

  6. I think breakfast should be acceptable to eat any time of the day, it’s just that good! And muffins most certainly are the perfect breakfast. The fluff factor in these is on-point and these look perfectly dense and moist (hate that word) too!!!

  7. That muffin, hehe 😀

    Cold Persian stew, that actually sounds amazing. You know my feelings about cold leftovers for breakfast! Actually there’s nothing I can think of that isn’t a great breakfast in form of cold leftovers. I choose that anytime over any actual breakfast food. But I’d take a muffin with my afternoon coffee!

    P.S. McDonald’s has THE BEST sweet and sour sauce. No competition!

  8. I’ve been having breakfast for lunch this week- there’s really no bad time for breakfast. And big pass on McDonalds breakfast for me but I know my husband loves it!

  9. Haha calling 10:30 AM “early” is hilarious because I’ve usually been up for hours by then. My whole family is a bunch of night owls except for me, so when my mom says things like, “our flight leaves ridiculously early” she usually means 8:00.
    I haven’t had McDonald’s breakfast in years, but the TJ frozen hash brown patties remind me of them and it makes me happy.

  10. Baha. I actually love Mcdonalds breakfast – its the only real time I go (I love their coffee but shh). SO if this is true that they are now serving it all day… Finally!!!
    Cold pizza though. I will try my hardest to save pieces the night before just so I can have it cold for breakfast.

  11. These look delicious and healthy!! Can’t wait to try them out 🙂 I can’t seem to find the bake time for the gluten free option, though?

  12. Those are the biggest blueberries I’ve ever seen! They must grow some sort of wild blueberry strain on ‘roids down there in the Outback. Haha. I kid. I love blueberry muffins, and my mouth is watering just looking at these photos. Save me one? Also, don’t tell Niki…but sometimes I eat breakfast for dinner. (True story.)

  13. I need to make those delicious looking blueberry muffins, which are totally acceptable breakfast food by the way. I can’t even remember the last time I had McDonald’s. But I do remember the whole island of Kauai was ecstatic when they started serving breakfast all day. And then we got a 24 hour Jack-in-the-Box and they forgot all about McMuffins at 3:00pm. I’d rather make my own food.

  14. Yum! I love a good blueberry muffin – especially a healthier one!

    My breakfasts are always pretty conventional (eggs, smoothies, oats, etc.) – I guess the Chick-fil-a chicken biscuit I had on the road last Saturday counts since I never eat fast food! It was worth it, though.

  15. Oh my gosh that crumbly mess of a muffin needs to be in my mouth NOW. These look so dang good! And for some reason strawberries are on sale like crazy around me [4 packs for $5!] but blueberries remain at $3.99 a pack. What the heck?!

  16. Sweet and sour sauce is great. When I was little, my mom had a drawer full of the extra sauces from fast food restaurants that was a “treat” to use every once in a while #blessed
    The weirdest thing I had for breakfast recently is black bean soup. It was calling to me hahaha

  17. Niki always cracks me up. You should listen to MY sisters. Anyways, lately my full days of eating have been extreeeeeeeeemely unexciting, but let’s just say that sweet potatoes, greens, egg whites, peanut butter and dark chocolate are still on my radar! And I can never forget a little of your desserts at night 😉

  18. That first ingredient says “2 cups rolled oats, ground into a flour.” Now is that 2 cups of rolled oats BEFORE being ground? Or is that 2 cups of the flour, after being ground?

  19. I made these tonight and they weren’t bad. My food processor didn’t get the oatmeal as smooth as flour, but it worked out. Wishing I had vanilla ice-cream to eat them with.

  20. So I have been playing around with this recipe for a while and I think I’ve perfected it. And… I’ve got it down to just 117 calories per muffin!!! The major factor in lowering the calories is to make oat flour yourself. For convenience sake of course you can buy Bob’s Red Mill Oat Flour but the serving size on that package is 1/3 cup at 160 calories. So each cup is 480 calories. However if you’re like me, you have a tub of 100% whole grain quick oats and on that package the serving size is 1/2 cup at 150 calories. So a cup of that is just 300 calories. That’s a whole 180 calories less!!!! All you have to do is put a little more than a cups worth of the quick oats in a blender at high for 5-10mins. depending on the speed and power of your blender until it’s a fine powder. It looks, bakes, and tastes exactly like the store bough oat flour.

    Ok so I make this recipe 6 muffins at a time starting with a cup of my homemade oat flour (300 cal). Then I use 1/2 C. of Stevia 0 calorie sweetener, 1/2 Tbsp baking powder (0 cal), and a pinch of salt (0 cal). Mix all these dry ingredients into a large mixing bowl. In a separate bowl combine 1/2 Cup unsweetened vanilla almond milk (15 cal), 1 egg (60 cal), 1 tsp. vanilla extract (2 cal), 1 Tbsp. coconut oil melted (120 cal) 1/4 Cup unsweetened apple sauce (25 cal), and then whisk until evenly mixed. Combine this mixture into the dry mixture and stir until batter forms. Now add 1 Tbsp. cinnamon powder (17 cal), and 1 1/2 Tbsp. maple syrup (81 cal) and then stir them in evenly. Toss in 1 Cup blueberrys (81 cal) and stir them in evenly. Pour them into a cupcake pan filling 6 of them evenly and bake at 350 for 50 minutes.

    So if you add all those calories together you get 701 calories, or about 117 per muffin! And that’s it. These are amazing muffins and I’ve given them to people not on a diet and they couldn’t believe that they were diet muffins. Minds blown lol! Enjoy.

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