No Added Sugar Blueberry Muffins Food

NO-SUGAR-ADDED BLUEBERRY AND BANANA WHEAT MUFFINS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 18 muffin cups, or line with paper muffin liners.
• Mix together mashed bananas, egg, water, and oil in a large bowl. Mix in flour, baking soda, and baking powder until mostly smooth (you will still see lumps from the banana, but that's okay!). Gently fold the blueberries into the batter.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 15 minutes. Remove muffins from tins, and cool on a wire rack.

NO-ADDED-SUGAR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
• Peel the banana, break it into pieces, and add to a small food processor. Add the applesauce and pulse until completely smooth, stopping to scrape down the sides of the bowl as needed. Add the eggs and oil and pulse until well combined.
• In a medium bowl, combine the flour and banana mixture. Fold in the berries. Divide the batter among the prepared muffin cups. Bake until a tester inserted into the centers comes out clean, about 15 minutes. Serve warm or at room temperature.
• Serving size: 1 muffin

SUGAR-FREE BLUEBERRY MUFFINS

Steps:

• Heat oven to 375 degrees F.
• In large bowl, cream together butter and honey until mixture is creamy and smooth.
• Beat in the egg.
• Add the vanilla extract, baking powder and salt.
• Sift and whisk together whole wheat pastry flour and all-purpose white flour.
• Mix the flour and milk into the wet mixture a little at a time alternately, mixing gently by hand.
• Stir in blueberries.
• Fill greased muffin tins with muffin mixture.
• Bake 25-30 minutes until lightly browned.
• Makes 1 dozen muffins.

BLUEBERRY MUFFINS (NO SUGAR AND LOW FAT)

Steps:

• Mix first 4 ingredients in mixing bowl.
• Make a well in center.
• Add yogurt, sweetener, milk and egg to well.
• Stir just until moistened.
• Quickly stir in blueberries.
• Spray muffin cups with no stick cooking spray.
• Fill 3/4 full.
• Bake in 400 F.
• oven for about 15 to 20 minutes until golden.
• Yield: 12 medium muffins.
• NOTE: To use sugar, omit sweetener and add 1/3 cup granulated sugar.
• Add 22 calories per muffin.
• Calories per muffin with liquid sweetener.
• 109 Cholesterol.
• 19 mg Sodium.
• 143 mg Fat.
• trace Company's Coming Light Recipes.

BLUEBERRY MUFFINS (NO REFINED SUGAR)

Steps:

• Combine dry ingredients; toss the blueberries with about 2 tablespoons dry mixture and set aside.
• In separate bowl, blend eggs, oil, orange juice, and orange zest.
• Make well in dry ingredients and add egg mixture; stir gently, and when only partially combined, add blueberries.
• Fold ingredients together just until moistened (do not overmix).
• Divide batter into 12 well-greased muffin tins and bake at 400 degrees for 20-25 minutes, or until lightly golden; cool briefly on wire rack, remove from pan, and serve warm with butter.

NO EGG, NO OIL, NO SUGAR BLUEBERRY MUFFINS

Steps:

• 1. Rinse frozen blueberries under water in strainer until thawed.
• 2. In a mixer on high speed, whip the 1/2 banana and 1/2 cup applesauce until mixed without lumps.
• 3. Add remaining ingredients except for blueberries. Mix until batter is combined. Add 1-2 tsp of almond milk if batter is too dry.
• 4. Mix batter with blueberries by hand.
• 5. Bake in preheated oven at 350F or at 330F in a convection oven. Bake for 35 mins or until firm.