Today’s recipe actually came from a total accident. I began with the intention of creating the Whole Wheat Blueberry Muffins recipe from SkinnyTaste.com but it wasn’t until cleanup that I realized I had forgotten to put in the 1/2 cup of recommended sugar – hence “sugarless muffins” came about. Nervous that the muffins would come out totally tasteless ruining my Sunday morning brunch, I realized the one silver lining was that I did use “classic” rather than “unsweetened” applesauce, so I had my fingers crossed that that would do the trick.
Well ladies and gents, I lucked out because low and behold, the muffins were a total success! While I can’t tell you exactly how many calories each muffin contains, I would give an educated guess that they range from 150-175 calories a pop. {I got this math because I made a serving of 8 instead of SkinnyTaste’s allocated 12, but I nixed the sugar for sweetened organic applesauce.} They are low-fat, made with whole wheat flour, and incredibly easy to make. I think that the combo of the regular applesauce plus the blueberries give them just enough sweetness as well. I recommend throwing a few in a ZIPLOC in your freezer for an easy snack on the go later in the week! {Recipe Below!}
Low Fat Whole Wheat Blueberry Muffins
Ingredients:
Directions:
Preheat oven to 325°.
Combine flour, 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.
Grease muffin pan and pour batter into 8 slots, bake at 325° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.
Make sure to pick out a beautiful table top to compliment your recipe or better yet, surprise your hubby with breakfast in bed! Enjoy!
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