Sugar free, whole wheat blueberry muffins

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 156.6
  • Total Fat: 2.0 g
  • Cholesterol: 0.5 mg
  • Sodium: 225.5 mg
  • Total Carbs: 27.1 g
  • Dietary Fiber: 4.7 g
  • Protein: 6.5 g

View full nutritional breakdown of Sugar free, whole wheat blueberry muffins calories by ingredient
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adapted from eat me, delicious adapted from eat me, delicious
Number of Servings: 8


    1/2 to 3/4 cup skim milk (as needed; replace with soy milk for vegan version)
    1 cup oats
    1 cup whole wheat pastry or white whole wheat flour
    1/2 tsp cinnamon
    1 tsp baking powder
    1/2 tsp baking soda
    1/4 tsp salt
    1 tbsp flax seeds
    2 tbsp water
    1/4 cup unsweetened applesauce
    1 tsp vanilla
    6 packets stevia (1/4 cup)
    1 cup frozen blueberries


1. Preheat oven to 400°F. Prepare muffin tins with muffin cup liners.

2. Prepare the "flax eggs" by first grinding the flax seeds. Add the water to the ground flax seeds and blend together until it starts to thicken up a bit.

3. In a medium bowl, stir together the "flax eggs", milk, applesauce, vanilla and stevia. In a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt. Add the wet mixture to the dry mixture and gently fold together. Gently stir in the blueberries and nuts. Spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.

Number of Servings: 8

Recipe submitted by SparkPeople user MARYDAZ.

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Member Ratings For This Recipe

  • Came out very heavy -- which didn't keep me from eating one before it even cooled! Will try again before rating to make sure I've followed instructions correctly! - 2/10/11

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  • Incredible!
    Made it but couldn't afford the flax seed! I also used a little less than .25 cup of sweet n' low ( I should have used a lot less ). They came out much better than I expected!I thought they wouldnt rise very much but i was wrong.Super good right out of the oven.Made 9, .25 cup servings@106 cal ea - 9/9/09

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  • Very Good
    I just made this recipe and liked it very much. I will make it again. - 8/6/08

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