Fat Free Flourless Blueberry Muffins (Sugar Free, Vegan, Gluten Free)

These quick and easy flourless blueberry muffins are made completely fat free and sugar free, but are light, fluffy and moist on the inside! They are also made with no eggs or dairy, so are suitable for those following a sugar free, vegan, gluten-free and low-calorie diet
Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 100kcal
Author Arman



  • Preheat the oven to 400 degrees Fahrenheit. Grease and line a 12 count muffin tin with muffin liners and set aside. 
  • In a large mixing bowl, add all the dry ingredients and mix well. Add the wet ingredients, except for the blueberries, and mix until well combined. Fold in the blueberries.
  • Evenly distribute the muffin mixture amongst the 12 muffin liners and bake in the oven for 25-30 minutes, or until a skewer comes out clean.
  • Once cooked, remove from the oven and allow to cool in the muffin tin for 5 minutes, before transferring to a wire rack to cool completely. 


* You can sub out 2 tablespoons of the applesauce for a neutral oil of choice.
Muffins can be kept in an airtight container for 2 days at room temperature, however it is best to be kept refrigerated (for up to 5 days). They are freezer friendly too. 


Calories: 100kcal