Whole Grain Banana Pumpkin Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
150gm (about 3/4 cup) Whole Wheat Pastry Flour110gm (about 1/2 cup) Oat Bran40gm (about 1/4 cup) Bulgur20gm (about 1/4 cup) Ground Flaxseed15gm (about 1/8 cup) Wheat Germ10gm (about 20 teaspoons) Splenda1 Tbsp Baking Powder1/2 tsp Salt1 Tbsp Ground Cinnamon1 tsp Ground Nutmeg100 gm Blueberries (fresh or frozen)145gm (about 1/2 cup) Non-Fat Vanilla Yogourt70gm (about 1/4 cup) Low Fat Sour Cream110gm (about 1/4 cup) Unsweetened Applesauce60ml (1/4 cup) Calorie-Lite Maple Flavoured Syrup1 Large Egg250gm (about 1.5 large) Bananas250gm (about 1.25 cups) Pure Pumpkin (not pie filling)5gm Natural Wheat Bran
Preheat oven to 400 degrees. Lightly grease a 12 cup muffin tin.
In a large bowl combine the flour, oat bran, bulgur, flaxseed, wheat germ, Splenda, baking powder, salt, cinnamon and nutmeg. Add the blueberries and mix them in so they are coated in the flour mixture.
In another bowl mix together the yogourt, sour cream, applesauce, syrup, egg, bananas and pumpkin until mixed together.
Pour the yogourt mixture into the flour mixture and mix just enough to combine. Do Not overmix.
Spoon the batter into the muffin cups and lightly sprinkle the wheat bran on the top.
Bake the muffins in preheated oven for 18-20 minutes. Remove from the oven and cool the muffins on a cooling rack.
Makes 15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user PARAMAGNUS.
In a large bowl combine the flour, oat bran, bulgur, flaxseed, wheat germ, Splenda, baking powder, salt, cinnamon and nutmeg. Add the blueberries and mix them in so they are coated in the flour mixture.
In another bowl mix together the yogourt, sour cream, applesauce, syrup, egg, bananas and pumpkin until mixed together.
Pour the yogourt mixture into the flour mixture and mix just enough to combine. Do Not overmix.
Spoon the batter into the muffin cups and lightly sprinkle the wheat bran on the top.
Bake the muffins in preheated oven for 18-20 minutes. Remove from the oven and cool the muffins on a cooling rack.
Makes 15 muffins
Number of Servings: 15
Recipe submitted by SparkPeople user PARAMAGNUS.
Nutritional Info Amount Per Serving
- Calories: 125.0
- Total Fat: 2.1 g
- Cholesterol: 14.2 mg
- Sodium: 198.6 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 4.3 g
- Protein: 5.0 g
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