almond milk and apple cider vinegar instead of buttermilk
greek yogurt and egg whites instead of oil and eggs
And because of the swaps, these babies are low in sugar, low in fat, higher in protein, only about 100 calories a piece and way, way healthier than most bakery muffins (which are usually just cupcakes disguised as a breakfast food).
Over the past few weeks I tested three different versions of these muffins and the one I’m sharing today is definitely the winner. It’s been taste-tested by a handful of people including Isaac’s Dad, Dan. Whenever I can get Dan to like my healthy baked goods I consider the recipe a win as he’s brutally honest and my toughest critic. For instance, one time after being asked how he liked the cookies I made, he told me they were okay, but I probably shouldn’t make them again. haha.
Don’t worry, these muffins are Dan approved! 🙂
If you can’t tell, I’m pretty excited about these portable, blueberry-filled gems. I have an inkling that you’re going to love them just as much as I do!