Friday recipe: healthy blueberry muffins

I have to confess, just looking at this picture makes me drool a little, so when I found out they’re healthy that’s just an added bonus. I don’t usually use Splenda or egg substitute. Does anyone have a favorite brand or thoughts on these?

This is a Hungry Girl recipe. If you haven’t checked out her website before, I highly recommend it (even if you’re a hungry guy). She has great recipes and tips for healthy eating.

Big Fat Blueberry Muffins

1 cup whole-wheat flour
1/4 cup Splenda No Calorie Sweetener (granulated)
3 tbsp brown sugar (not packed)
1 1/2 tsp baking powder
1/4 tsp salt
1 cup fresh blueberries
1?2 cup light vanilla soymilk
1?4 cup sugar-free pancake syrup
1?4 cup fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. vegetable oil spread (like Brummel & Brown), room temperature
2 tbsp. no-sugar-added applesauce (get Mott’s Blueberry Delight if you can find it!)
1/2 tsp. vanilla extract

Directions:Preheat oven to 400 degrees.
In a medium bowl, combine flour, Splenda, brown sugar, baking powder, and salt, stirring until mixed well.
In another large bowl, combine soymilk, syrup, egg substitute, oil spread, applesauce and vanilla extract.
Using an electric mixer or a whisk, mix until thoroughly blended.
Add dry ingredients to wet ingredients in large mixing bowl and mix until completely blended.
Then fold in blueberries.
Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray.
Evenly distribute batter among the 6 cups.
Bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Makes 6 servings
Per serving (1 muffin): 137 calories, 2.25g fat, 26.5g carbs, 3g fiber, 4g protein

2 responses to “Friday recipe: healthy blueberry muffins

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