Skinny Blueberry Muffins
Muffins. Always so delicious. And although I would say I love almost any kind of muffin, there is something just so comforting about a plain blueberry muffin. No crazy or fancy ingredients tossed in. Just those big, blue, gorgeous berries are plenty! Sometimes it’s nice to be traditional! And berries around here have been looking better and better at the store and I can’t seem to stop buying them! Now I have tons of containers of berries in my fridge and what better way to use up blueberries than in a muffin?
There are a couple of things that I don’t like about the traditional blueberry muffin though: the calories, fat, and sugar. A large bakery-style blueberry muffin can cost you over 500 calories, 20 grams of fat, and almost 50 grams of sugar! Not cool, muffin dudes, not cool.
So obviously, I had to come up with a lightened-up version for you guys! My muffins have only 165 calories, 15 grams of sugar, and only 2 grams of fat! Yup, only 2. Not too shabby, right? These muffins actually don’t contain any butter and have an egg white. Instead of butter, I used unsweetened applesauce. I did add a small amount of light brown sugar to sweeten them, but then then added honey to add extra sweetness without adding more sugar.
Skinny Blueberry Muufins
- 1 cup whole wheat flour
- 1 cup all-purpose flour (or can use all all-purpose or all whole wheat)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 large egg white, beaten
- 1 tablespoon melted coconut oil
- 1 cup unsweetened applesauce
- 1/4 cup light brown sugar
- 1/4 teaspoon honey
- 1 cup unsweetened almond milk
- 1 cup fresh blueberries
- Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray. Set aside.
- In a large mixing bowl, stir together the flour, baking powder, baking soda, and the cinnamon.
- In a smaller bowl, stir together the melted coconut oil, egg white, applesauce, light brown sugar, and the honey.
- Make a well in the center of the dry ingredients and pour in the wet ingredients and fold into the dry until just combined. Do not overmix. Then gently stir in the almond milk followed by the blueberries.
- Divide the batter evenly amongst 10 cavities in the muffin pan. Then bake for about 17-20 minutes or until lightly golden.
Serving Size: 1 muffin; Calories: 165; Fat: 2 g; Carbs: 35.2 g; Sugars: 15.6 g; Protein: 3.5 g; WW Points Plus: 4
Note: Due to the low fat content of these muffins, I recommend eating them within a couple of days of making them. You may also want to store them in the fridge after day 2. You can also freeze them if desired.