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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 98.5
  • Total Fat: 2.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 101.7 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Blueberry Power Muffins with Almond Streusel- Healthier Version calories by ingredient
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Blueberry Power Muffins with Almond Streusel- Healthier Version

Submitted by: EAGLES17

Introduction

Adapted from Cooking Light magazine, but with a healthier twist. These muffins still keep all the vitamins and minerals, but just have an overall healthier nutritional value. Enjoy! Adapted from Cooking Light magazine, but with a healthier twist. These muffins still keep all the vitamins and minerals, but just have an overall healthier nutritional value. Enjoy!
Number of Servings: 30

Ingredients

    Muffins:
    1 1/2 cups all-purpose flour, divided
    1 cup whole wheat flour
    1 cup quick-cooking oats
    7 Splenda packets
    1/2 cup granulated sugar
    1 tablespoon baking powder
    1 teaspoon baking soda
    2 cups vanilla non-fat yogurt
    1/2 cup unsweetened soy milk, or any other
    non-fat milk
    3 tablespoons canola oil
    2 teaspoons vanilla extract
    1 egg white
    1 1/2 cups fresh blueberries
    Cooking spray

    Streusel:
    1/8 cup all-purpose flour
    1/8 cup whole wheat flour
    1/4 cup slivered almonds, chopped
    1 packet Splenda
    1 teaspoon brown sugar
    1 tablespoon I Can't Believe It's Not Butter,
    melted

Directions

**Makes 30 muffins (1 muffin per serving***

Preheat oven to 400°.

To prepare muffins, lightly spoon flours into dry measuring cups; level with a knife. Combine 1 1/2 cups all-purpose flour, whole wheat flour, oats, Splenda, granulated sugar, baking powder, and baking soda in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine yogurt, milk, oil, vanilla, and egg white, stirring with a whisk. Add yogurt mixture to flour mixture; stir just until moist. Fold in blueberries. Spoon 2 rounded tablespoons batter into each of 30 muffin cups coated with cooking spray.

To prepare streusel, combine all-purpose flour, whole wheat flour, almonds, Splenda, brown sugar, and butter. Sprinkle evenly over batter. Bake at 400° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack; remove from pans. Serve warm or at room temperature.

Yield: 30 servings (serving size: 1 muffin)

You can freeze the muffins for up to a month, then thaw them at room temperature, or microwave each muffin at HIGH 15 to 20 seconds.

*Adapted from Copyright © Cooking Light Magazine*

Number of Servings: 30

Recipe submitted by SparkPeople user EAGLES17.






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Member Ratings For This Recipe

  • Very Good and easy to make! - 1/28/08

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  • How much splenda is that in tbs or tsp? I just have a bag of it for baking, no packets. - 9/5/07

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  • This was great! Still haven't told my husband how healthy they were. He ate them up! I made 1/4 of a recipie and then added more blueberries as I LOVE them. Was perfect. They didn't need any butter or anything. Very moist and sweet! I did not put the alomonds on top but the streudel great! - 8/25/07

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  • YUM! Delicious! Will definitely be making again soon. - 8/2/07

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  • Fantastic muffins...made them for our Sunday school class and they were a hit...I've placed them on my favorites. - 7/8/07

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