Whole Wheat Blueberry Muffins - low fat
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 175.9
- Total Fat: 4.0 g
- Cholesterol: 18.1 mg
- Sodium: 245.2 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 3.5 g
- Protein: 5.1 g
View full nutritional breakdown of Whole Wheat Blueberry Muffins - low fat calories by ingredient
Number of Servings: 12
Ingredients
-
1 cup whole wheat flour
3/4 cup white all purpose flour
1/2 cup wheat germ
1/2 cup packed brown sugar
2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup nonfat plain yogurt
2 tablespoons canola oil
1/2 cup unsweetened applesauce
1 banana
1 egg lightly beaten
1 cup frozen blueberries
Directions
Preheat oven 400 degrees. Lightly spray a muffin tin with cooking spray.
In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt. In another bowl, whisk together the yogurt, oil, applesauce, well mashed banana, and lightly beaten egg. Pour the wet mixture into the dry mixture, stirring until it is just combined (do not over mix) Lightly stir in the blueberries.
Spoon the batter evenly into the prepared muffin cups. Bake until the tops are golden, 20 -25 min. or until toothpick inserted in middle comes out clean. Transfer the pan to a wire rack to cool slightly. Then transfer the muffins to cooling rack. Serve warm.
Yogurt can be replaced with buttermilk (1 cup) - but I haven't tried that
Number of Servings: 12
Recipe submitted by SparkPeople user MMBCHAT.
In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt. In another bowl, whisk together the yogurt, oil, applesauce, well mashed banana, and lightly beaten egg. Pour the wet mixture into the dry mixture, stirring until it is just combined (do not over mix) Lightly stir in the blueberries.
Spoon the batter evenly into the prepared muffin cups. Bake until the tops are golden, 20 -25 min. or until toothpick inserted in middle comes out clean. Transfer the pan to a wire rack to cool slightly. Then transfer the muffins to cooling rack. Serve warm.
Yogurt can be replaced with buttermilk (1 cup) - but I haven't tried that
Number of Servings: 12
Recipe submitted by SparkPeople user MMBCHAT.