Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 cup of whole wheat flour1 cup of wheat germ1/2 cup of Stevia Blend for baking2 Scoops of Whey Protein powdera pinch of salt 4 tsp baking powder1/4 cup of egg substitute 3/4 cup of 1% Milk1/2 cup of unsweetened applesauce3/4 cup of pureed butternut squash1 cup of blueberries fresh or frozen make sure thawed before use if frozen and drain excess liquid
Preheat oven to 350 degrees.
Stir all dry ingredients in a large bowl. In a separate bowl stir in egg substitute, milk, applesauce & pureed squash blend well then add the mixture to dry ingredients mixing on low for apx 3mins or so. Gently fold in blueberries.
Spray muffin tin with non-stick cooking spray....fill cups about 3/4 full....should make for 15... Put water in empty cups then bake at 350 degrees for 20-25 minutes till brown and fork is smooth.
Serves: 15
Number of Servings: 15
Recipe submitted by SparkPeople user JEFONDE.
Stir all dry ingredients in a large bowl. In a separate bowl stir in egg substitute, milk, applesauce & pureed squash blend well then add the mixture to dry ingredients mixing on low for apx 3mins or so. Gently fold in blueberries.
Spray muffin tin with non-stick cooking spray....fill cups about 3/4 full....should make for 15... Put water in empty cups then bake at 350 degrees for 20-25 minutes till brown and fork is smooth.
Serves: 15
Number of Servings: 15
Recipe submitted by SparkPeople user JEFONDE.
Nutritional Info Amount Per Serving
- Calories: 93.5
- Total Fat: 1.2 g
- Cholesterol: 0.7 mg
- Sodium: 147.0 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.8 g
- Protein: 5.9 g
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