Whole Grain Banana Pumpkin Blueberry Muffins

Whole Grain Banana Pumpkin Blueberry Muffins
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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Whole Grain Banana Pumpkin Blueberry Muffins calories by ingredient
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Introduction

These are a very nutricious, low fat, whole grain muffin that are great hot or cold for a snack. These are a very nutricious, low fat, whole grain muffin that are great hot or cold for a snack.
Number of Servings: 15

Ingredients

    150gm (about 3/4 cup) Whole Wheat Pastry Flour
    110gm (about 1/2 cup) Oat Bran
    40gm (about 1/4 cup) Bulgur
    20gm (about 1/4 cup) Ground Flaxseed
    15gm (about 1/8 cup) Wheat Germ
    10gm (about 20 teaspoons) Splenda
    1 Tbsp Baking Powder
    1/2 tsp Salt
    1 Tbsp Ground Cinnamon
    1 tsp Ground Nutmeg
    100 gm Blueberries (fresh or frozen)
    145gm (about 1/2 cup) Non-Fat Vanilla Yogourt
    70gm (about 1/4 cup) Low Fat Sour Cream
    110gm (about 1/4 cup) Unsweetened Applesauce
    60ml (1/4 cup) Calorie-Lite Maple Flavoured Syrup
    1 Large Egg
    250gm (about 1.5 large) Bananas
    250gm (about 1.25 cups) Pure Pumpkin (not pie filling)
    5gm Natural Wheat Bran

Directions

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.

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