Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 93.5
- Total Fat: 1.2 g
- Cholesterol: 0.7 mg
- Sodium: 147.0 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.8 g
- Protein: 5.9 g
View full nutritional breakdown of Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins calories by ingredient
Introduction
Great snack for the whole family or enjoy for a quick breakfast. Great snack for the whole family or enjoy for a quick breakfast.Number of Servings: 15
Ingredients
-
1 cup of whole wheat flour
1 cup of wheat germ
1/2 cup of Stevia Blend for baking
2 Scoops of Whey Protein powder
a pinch of salt
4 tsp baking powder
1/4 cup of egg substitute
3/4 cup of 1% Milk
1/2 cup of unsweetened applesauce
3/4 cup of pureed butternut squash
1 cup of blueberries fresh or frozen make sure thawed before use if frozen and drain excess liquid
Directions
Preheat oven to 350 degrees.
Stir all dry ingredients in a large bowl. In a separate bowl stir in egg substitute, milk, applesauce & pureed squash blend well then add the mixture to dry ingredients mixing on low for apx 3mins or so. Gently fold in blueberries.
Spray muffin tin with non-stick cooking spray....fill cups about 3/4 full....should make for 15... Put water in empty cups then bake at 350 degrees for 20-25 minutes till brown and fork is smooth.
Serves: 15
Number of Servings: 15
Recipe submitted by SparkPeople user JEFONDE.
Stir all dry ingredients in a large bowl. In a separate bowl stir in egg substitute, milk, applesauce & pureed squash blend well then add the mixture to dry ingredients mixing on low for apx 3mins or so. Gently fold in blueberries.
Spray muffin tin with non-stick cooking spray....fill cups about 3/4 full....should make for 15... Put water in empty cups then bake at 350 degrees for 20-25 minutes till brown and fork is smooth.
Serves: 15
Number of Servings: 15
Recipe submitted by SparkPeople user JEFONDE.