blueberry muffins--whole wheat with flaxseed

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 98.3
  • Total Fat: 1.7 g
  • Cholesterol: 13.6 mg
  • Sodium: 176.4 mg
  • Total Carbs: 18.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.9 g

View full nutritional breakdown of blueberry muffins--whole wheat with flaxseed calories by ingredient


Introduction

A few changes to your basic blueberry muffin recipe. Not a very sweet muffin (except for the blueberries!) You can add more sugar if you desire. A few changes to your basic blueberry muffin recipe. Not a very sweet muffin (except for the blueberries!) You can add more sugar if you desire.
Number of Servings: 16

Ingredients

    1 cup whole wheat flour
    1 cup white flour
    1/4 cup sugar
    1/2 teaspoon salt
    3 teaspoons baking powder
    1 tablespoon ground flaxseed
    1 tablespoon canola oil
    1 egg
    1/2 cup unsweetened applesauce
    3/4 cup nonfat milk

Directions

Preheat oven to 400 degrees. Grease muffin tins or use paper liner cups.
Mix together all of the dry ingredients.
Beat together all of the wet ingredients
Make a well in the dry ingredients; pour in the wet ingredients. Fold together quickly, stopping as soon as all of the dry ingredients are moistened.
Spoon the batter into the muffin tins. Fill the cups almost to the top. Bake 20-30 minutes, or until the muffins are browned and a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let rest for a few minutes before taking them out of the tin.

Number of Servings: 16

Recipe submitted by SparkPeople user AEBROWNSON.