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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 91.9
  • Total Fat: 0.4 g
  • Cholesterol: 0.4 mg
  • Sodium: 20.8 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 4.3 g

View full nutritional breakdown of 100% Whole Wheat Blueberry Muffins (91 calories!) calories by ingredient
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100% Whole Wheat Blueberry Muffins (91 calories!)

Submitted by: CAROLINE1000

Introduction

Good morning, sunshine. Imagine a warm little bit of sweet carby goodness to wake you up? You've missed it, admit it. With only 91 calories each you'll be fine. Try it, you'll like it.

The variations are limitless! I always add the zest of whatever citrus fruit is handy, you can use frozen or fresh cranberries, any berries, really. Just keep that 1 1/2 cup proportion!

I freeze them so I can take one out every night and it's ready to grill for breakfast without an easy chance for a muffin binge.
Good morning, sunshine. Imagine a warm little bit of sweet carby goodness to wake you up? You've missed it, admit it. With only 91 calories each you'll be fine. Try it, you'll like it.

The variations are limitless! I always add the zest of whatever citrus fruit is handy, you can use frozen or fresh cranberries, any berries, really. Just keep that 1 1/2 cup proportion!

I freeze them so I can take one out every night and it's ready to grill for breakfast without an easy chance for a muffin binge.

Number of Servings: 12

Ingredients

    2 egg whites
    1/2 cup granulated artificial sweetener for baking
    1/2 cup unsweetened applesauce
    2 Tablespoons vanilla extract
    1 cup skim milk
    2 cups 100% whole wheat flour
    2 Tablespoon baking powder
    1 1/2 cups blueberries, fresh or frozen (if frozen, defrost before using) and unsweetened


Directions

Preheat to 350 degrees.

Line and spray muffin tin with paper liners.

Combine all ingredients up to and including skim milk, beat until smooth.

Add each individual ingredient one at a time, incorporating each until you get to berries - with berries fold in.

Fill cups w/ 1/3 cup dry measure.

Bake for 20 minutes or until done!

Number of Servings: 12

Recipe submitted by SparkPeople user CAROLINE1000.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    These are delish!!! I used one egg instead of two whites - 2/13/11

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  • These were fantastic! I used honey in replacement of the sweetener (does bring calories up more) and oats in replacement for blueberries because I didn't have any! Taste very good...definitely a keeper as it can be altered easily! - 7/5/12

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  • Just had these for breakfast, with some butter spray,pretty yummy. I used vanilla almond milk and it made 18 muffins in my pan. will make again. - 7/1/11

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  • This was good and easy enough to make.
    Love that every viable low-cal substitution was made, and it still tasted decent!
    Definitely going to bake it again sometime. - 4/12/11

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