Whole Grain Banana Pumpkin Blueberry Muffins
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
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
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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.
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.