Sugar free, whole wheat blueberry muffins

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4.5 of 5 (2)

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

Introduction

adapted from eat me, delicious adapted from eat me, delicious

Number of Servings: 8

Ingredients

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

Directions

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.