FAT FREE FLOURLESS BLUEBERRY MUFFINS (SUGAR FREE, VEGAN, GLUTEN FREE) #healthy #lowcalorie

Fat Free Flourless Blueberry Muffins (Sugar Free, Vegan, Gluten Free)- These snappy and simple flourless blueberry biscuits are made totally fat free and sugar free, yet are light, cushioned and clammy within! They are additionally made without any eggs or dairy, so are appropriate for those following a sugar free, veggie lover, sans gluten and low-calorie diet!

Everybody needs a decent one-bowl blueberry biscuit in their lives, regardless of whether it be for breakfast, in a smoothie or even as a vitality nibble. Everybody likewise needs a spotless eating biscuit made without the conventional fixings, to be specific sugar, margarine, oil, and flour. Can there truly be a delectable tasting sans fat and sugar free blueberry biscuit which really TASTES great? Truly.

Breakfast, nibble, sound pastry or any whenever treat, these sugar free and sans fat biscuits fit the bill! They would make the ideal morning dinner by somewhat warming up a couple and slathering with some velvety sunflower seed spread or crunchy nutty spread. They would be the ideal bite disintegrated over some Greek yogurt or matched with a healthy smoothie for a well-adjusted supper. These biscuits would likewise be incredible for an irreproachable sweet pastry when you're longing for something customarily overwhelming and sugar-loaded!

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Ingredients

• 3 cups ground oats can sub for wheat, white or all-purpose flour
• 1 cup granulated sweetener of choice
• 4 tsp baking powder
• 1/4 tsp sea salt
• 1 tbsp cinnamon
• 1/2 cup unsweetened applesauce *
• 1 1/2 cups milk of choice I used unsweetened almond
• 1 1/2 cups blueberries

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Grease and line a 12 count muffin tin with muffin liners and set aside. 
2. 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.
3. 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.
4. 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. 

Notes
* You can sub out 2 tablespoons of the applesauce for a neutral oil of choice.
For more detail : bit.ly/2Kt7qdm

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