Sugar free Recipes

Vegan Blueberry Muffin Top Cookies

written by Natvia Natural Sweetener February 25, 2017 0 comments

These cookies are pillowy soft and reminiscent of what many people feel is the best part of every muffin… the muffin top! These cookies are low fat, and sugar free – so these are muffins that you don’t have to feel guilt for indulging. If you prefer, the applesauce can be replaced with vegan butter for a richer cookie, or mashed banana for a denser cookie. Any combination of these three (applesauce, mashed banana, or vegan butter) makes for a lovely cookie.

Recipe by: Kristen Kelley (Instagram @mrskelleyo308)


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1 cup Natvia
  • 1 tbsp ground flax, mixed with 3 tbsp hot water
  • 2/3 cup unsweetened vanilla almond milk, room temperature
  • 1 cup frozen blueberries, thawed and drained


  1. Preheat oven to 170°C.
  2. Combine flour, baking powder, and salt in a small bowl, set aside.
  3. Combine all wet ingredients in a large bowl and add Natvia. Mix well.
  4. Add flour mixture to wet ingredients gradually. Mix until just combined. Fold in blueberries. Dough will be thick.
  5. Scoop twelve dough balls out onto your cookie sheet. Flatten a bit with your fingers
  6. Bake cookies for 13-15 minutes, or until slightly golden brown on the bottom, and set on top.
  7. Allow cookies to on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling, or enjoy warm.

Recipe makes 12 cookies.

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