Applesauce Wheat Blueberry Muffins Food

LOW CAL BLUEBERRY APPLESAUCE MUFFINS

Low Cal Blueberry Applesauce Muffins image

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

Ingredients

1 3/4 cups flour
3/4 cup light brown sugar
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon ground cinnamon
1 1/4 cups low-fat buttermilk
1 1/4 cups unsweetened applesauce
1 large egg
1 teaspoon vegetable oil
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries

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.

WHOLE WHEAT BLUEBERRY MUFFINS

Whole Wheat Blueberry Muffins image

These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!

Provided by My4NonBlondes

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ cups whole wheat flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
½ cup unsweetened applesauce
1 pint fresh blueberries

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g

BLUEBERRY OATMEAL APPLESAUCE MUFFINS

Blueberry Oatmeal Applesauce Muffins image

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

Ingredients

1 1/4 cups oats
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup sugar
3 tablespoons flax seed meal (optional)
1 large egg
1 teaspoon vanilla extract
1 cup blueberries
2 teaspoons lemon zest
1 tablespoon lemon juice
10 -12 pecan halves

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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