Overflowing (And Healthy) Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup whole wheat pastry flour1 1/4 teaspoons baking powder1/4 teaspoon baking soda1/8 teaspoon salt3 ounces vanilla yogurt1/4 cup egg substitute1/4 cup nonfat milk (soy or almond milk works too)1/3 cup Splenda granular2 tablespoons no-sugar-added applesauce1 cup frozen blueberries (unthawed)
Preheat oven to 400 degrees.
Spray a 6 cup muffin tin with non-stick spray.
Combine all dry ingredients in a medium bowl.
Add wet ingredients to dry, and stir until combined.
Fold in blueberries.
Scoop 1/3 cup of batter in to each muffin cup.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Makes 6 Giant Muffins
Number of Servings: 6
Recipe submitted by SparkPeople user HGRANDA.
Spray a 6 cup muffin tin with non-stick spray.
Combine all dry ingredients in a medium bowl.
Add wet ingredients to dry, and stir until combined.
Fold in blueberries.
Scoop 1/3 cup of batter in to each muffin cup.
Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Makes 6 Giant Muffins
Number of Servings: 6
Recipe submitted by SparkPeople user HGRANDA.
Nutritional Info Amount Per Serving
- Calories: 105.5
- Total Fat: 0.6 g
- Cholesterol: 0.5 mg
- Sodium: 113.8 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.5 g
- Protein: 3.7 g
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