Skinny Blueberry Muffins
Try this Skinny Blueberry Muffins recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup unsweetened applesauce
- 1/4 teaspoon baking powder
- 1.5 cups whole wheat pastry flour or spelt flour
- 1/4 cup pure raw honey (local if possible)
- 1/4 cup coconut oil (other oils will work)
- 1/2-1 cup frozen blueberries depending on how many blueberries you want in your muffins (i used 1 cup)
- Carbohydrate 2.18413016646825 g
- Cholesterol 49.866666666501 mg
- Fat 18.6549693332969 g
- Fiber 0.206043330820401 g
- Protein 1.09258816652956 g
- Saturated Fat 11.8074019999773 g
- Serving Size 1 1 muffin (56g)
- Sodium 158.770216662317 mg
- Sugar 1.97808683564785 g
- Trans Fat 1.30700101666481 g
- Calories 177 calories
Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.Combine all dry ingredients in a large bowl.Combine all wet ingredients in a medium bowl. (except blueberries)Fold wet ingredients (except blueberries) into dry ingredients. Don’t overmix.Gently stir blueberries into the batter.Scoop large spoonfuls of batter into muffin pan so it’s evenly distributed. Bake for 20 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.
