If there is one breakfast vice I have that also doubles as a delicious afternoon snack or dessert, it is 100% a blueberry muffin. They are extremely moist, fluffy, aromatic, delightful, and…my oh my, a freaking TOUGHIE to bake. Not to mention, you often can’t have just one. At least I cannot. If you can, please lend me your discipline (or distaste for blueberry muffins. You can decide).
Anyhow, once Lakanto launched its blueberry muffin mix in the summer, I was completely sold. It is gluten free, grain free, keto, sugar free, vegan-friendly, and ultimately phenomenal in macronutrients. Granted, there are twelve servings in this mix, but each one is so irresistible that the batch will be gone in just a few days (or less)!
Unlike the brownie mix, this is extremely easy to bake with. The brownies were extremely soft, almost pudding-like that gradually but barely solidified when cooled. However, the blueberry muffin mix–even with a chia egg, bananas, and frozen blueberries–the blueberry muffins formed fabulously! On top of that, they tasted heavenly. It was hard not to reach for just one. Luckily since this mix is much lower in sugar, carbohydrates, and calories, as well as higher in fiber and protein, you totally can on a regular basis!
There isn’t much to say about cons, but of course you will have people who wouldn’t find these to parallel the blueberry muffins of Giada or Betty Crocker. Also, the mix is more expensive than other healthy muffin mixes, but this is expected.
This will definitely become a new favorite mix of mine. Blueberry muffins have always been one of the most difficult but the best breakfast pastry treats to healthify. Lakanto nailed it with this product!
Now onto the recipe! One of my ambitions was to bake these without oil. Fortunately, I found a formula on Instagram showcasing successfully baking these muffins with banana and chia eggs. However, they used flaxseed and did not use extra blueberries. I was a little worried that the blueberry muffins would turn purple, but the result was absolutely stellar. My sisters and I finished these muffins within just a few days!
RECIPE (original recipe by shakastrong on Instagram)
- 1 bag of Lakanto blueberry muffin mix
- 2 overripe bananas, approximately 190 grams
- 1 chia or flax egg (1 TBSP chia seeds or ground flax seeds + 3 TBSP water
- 1/2 cup frozen blueberries
- Preheat the oven to 425 F.
- Assemble the flax or chia egg. Whisk 1 TBSP chia seeds with 3 TBSP water. Let sit for several minutes until thick.
- Mash the bananas to a uniform slurry in a medium mixing bowl.
- Add the chia egg and stir.
- Integrate the dry blueberry muffin mix. Do not over-mix.
- Gently fold in the blueberries.
- Spray a muffin tin with non-stick spray or use cupcake liners.
- Place around 3-4 TBSP of batter in each space. There should be a dozen muffins.
- Bake for 12-13 minutes, or until completely cooked in the center (poke a fork tip or knife tip to check for a clean pull).
- Let cool completely before digging right in! The muffins can be stored up to four days at room temperature or two months at freezing temperature in an airtight container.
Don’t forget to check out other Lakanto produce and use my discount code “SUPERFITBABE20” !