Low Cal Blueberry Applesauce Muffins Recipes
LOW CAL BLUEBERRY APPLESAUCE MUFFINS
Yummy, moist, low calories. From The Volumetrics Cookbook for Jenny Craig, by Barbara Rolls, Ph.D. Note: Use fresh blueberries; frozen makes batter too watery.
Provided by cipherbabe
Categories Breads
Time 35m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Lightly coat a 16-cup muffin pan with cooking spray.
- Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
- Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl.
- Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries.
- Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries.
- Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.
BEST 100 CALORIE BLUEBERRY MUFFINS
With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.
Provided by Shannon Felgner
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
- Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 22.1 g, Cholesterol 11.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 12 g
BLUEBERRY OATMEAL APPLESAUCE MUFFINS
These muffins are not only delicious, but very low in fat and heart-healthy. The oats and flaxseed meal add fiber and whole grains for a filling and delicious breakfast or snack, while the applesauce takes the place of egg, butter, or cream that you might find in other muffin recipes. You can make this recipe vegan by omitting the egg and using soymilk as a substitute for milk (I use Lactaid milk to make it dairy-free). To make it sugar-free, substituting Splenda for the small amount of sugar is just as good! A pecan half on top of the muffin adds a visually-appetizing touch while adding a slight crunch to a moist and filling muffin!
Provided by smhage
Categories Breads
Time 27m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl, combine flour, oats, powder, soda, salt, and cinnamon. If desired, add flaxseed meal.
- In a separate bowl, mix sugar, egg and oil. Add applesauce, milk, vanilla, lemon zest, lemon juice. Mix well.
- Add this to flour mixture, mixing well. Finally, fold in blueberries. Pour into greased muffin tin. On top of the batter in each muffin tin, place a pecan half.
- Bake for 12 - 14 minutes.
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