Low fat blueberries muffins with butternut squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 1/2 cups all purpose flour1 cup whole wheat flour2 tsp baking powder1 tsp baking soda1/4 tsp salt1 cup packed brown sugar1 egg2/3 cup puréed butternut squash3/4 cup plain yogurt2 cups frozen blueberries thawed (ends up as 1 1/2 cups)
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.
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.
Nutritional Info 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
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