Yield: 12 servings
4.67 from 3 votes

Low Fat Whole Wheat Blueberry Muffins

Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • 1 cup unsweetened applesauce
  • 2 cups 100% whole wheat pastry flour (Bob's Red Mill)
  • 1/2 cup raw sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups blueberries (about 6.5 oz)
  • 1 large egg (beaten)
  • 1 tsp vanilla
  • 2 tbsp butter

Instructions

  • Preheat oven to 325°.
  • Combine flour, sugar, baking soda, and salt in a large bowl.
  • Mix well.
  • In a medium bowl, mix eggs, melted butter, vanilla and applesauce.
  • Add to the flour mixture and stir until just blended.
  • Gently fold in blueberries.
  • Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool for about 10 minutes.

Nutrition

Serving: 1muffin, Calories: 147.3kcal, Carbohydrates: 28.5g, Protein: 2.7g, Fat: 2.7g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Fiber: 3.4g, Sugar: 12.3g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 4
Points +: 5