Ingredients

Scale

baking spray with flour, such as bakers joy or pam
2 cups unbleached all-purpose flour
2 teaspoons baking powder
2 tablespoon monk fruit sweetener, or granulated sugar
½ teaspoon kosher salt
2 large eggs, room temperature is best
2 cups fat free milk, unsweetened almond milk, or milk of choice
1 tablespoon vanilla extract
1 ½ tablespoons oil, such as canola
1 cup blueberries, raspberries, bananas or chocolate chips

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Instructions

Preheat the oven to 375°F and generously spray a 12-cup non-stick muffin tin with baking spray.
In a large bowl, mix the flour, baking powder, monk fruit sweetener, and kosher salt. Whisk to combine.
In a separate medium bowl, whisk together the eggs, milk, vanilla extract, and oil. Pour the wet mixture into the dry ingredients and whisk until just combined. Don't overmix; lumps are okay.
Using a 1/3 cup measure, fill each muffin cup to the top with batter, adding a few blueberries on top of each muffin.
Bake in the preheated oven for 20-25 minutes, rotating the muffin tin halfway through, until a toothpick comes out clean.
Let the muffins cool in the tin for 10 minutes before gently removing them and transferring them to a cooling rack.

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Notes

For a sweeter muffin, feel free to add a little more sweetener to taste.
To make these muffins healthier, substitute some of the flour with whole wheat flour or add more fruits or nuts.
These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Author: dani
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 5g
Sodium: 200mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg