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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 97.0
  • Total Fat: 0.6 g
  • Cholesterol: 9.3 mg
  • Sodium: 129.4 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.3 g

View full nutritional breakdown of Low fat blueberries muffins with butternut squash calories by ingredient
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Low fat blueberries muffins with butternut squash

Submitted by: LDSVARC

Introduction

I know it sounds crazy but, they do taste good! My daughter won't eat veggies so I made these and she loves them (she's 15 months old). I had to use part white flour and part whole wheat because her digestive system couldn't handle that much whole wheat, but feel free to use all whole wheat flour. You can use diced apple instead of blueberries and add 1 ½ tsp of cinnamon to the dry ingredients.
Taste great and are nice and moist (don't over bake!)
I know it sounds crazy but, they do taste good! My daughter won't eat veggies so I made these and she loves them (she's 15 months old). I had to use part white flour and part whole wheat because her digestive system couldn't handle that much whole wheat, but feel free to use all whole wheat flour. You can use diced apple instead of blueberries and add 1 ½ tsp of cinnamon to the dry ingredients.
Taste great and are nice and moist (don't over bake!)

Number of Servings: 24

Ingredients

    1 1/2 cups all purpose flour
    1 cup whole wheat flour
    2 tsp baking powder
    1 tsp baking soda
    1/4 tsp salt
    1 cup packed brown sugar
    1 egg
    2/3 cup puréed butternut squash
    3/4 cup plain yogurt
    2 cups frozen blueberries thawed (ends up as 1 1/2 cups)

Directions

Preheat oven to 375. If not using muffin cups spray muffin pan.

Mix flours, baking powder, baking soda, cinnamon & salt in a separate bowl.
Blend sugar, egg, apple sauce and yogurt in a mixer (or by hand if you don't have one!).
Gently fold wet ingredients into dry and mix until just moist. Fold in the carrots.
Fill pans aprx. 2/3 full (I have a scoop I use that is similar to an ice cream scoop to fill the pans, if you have an ice cream scoop with a slider I'd give it a try for even sized muffins)
Bake for 20 minutes (adjust more or less depending on your oven).

Makes 24 regular size muffins.


Number of Servings: 24

Recipe submitted by SparkPeople user LDSVARC.






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