Saturday, December 10, 2011

Whole Wheat Blueberry Muffins

I bought a huge container of blueberries at Costco this weekend and have barely made a dent in them. I can only eat so many in cereal and yogurt. This is a healthier version of blueberry muffins that was a great way to use up some of my blueberries. And the muffins are low in calories and fat, high in fiber and pretty good for you! The applesauce is a great substitute for most of the fat and still gives you a very moist muffin. I also like to make muffins because they make one batch in the oven and I can store them in the freezer to take out for breakfast or snacks during the week. They definitely last longer than my splurge purchase of blueberries.

Low Fat Whole Wheat Blueberry Muffins
Makes 12 muffins
Source: Skinnytaste

  • 1 cup unsweetened applesauce
  • 2 cups 100% whole wheat pastry flour
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups blueberries (about 6.5 oz)
  • 1 large egg, beaten
  • 1 tsp vanilla
  • 2 tbsp melted butter or margarine
Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended.  Gently fold in blueberries to avoid squishing them.

Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Enjoy!

Serving Size: 1 muffin • Calories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g 

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