Blueberry Muffins No Sugar and Low Fat
Indulge in a guilt-free treat with these irresistibly moist and fluffy Blueberry Muffins, featuring no added sugar and a low-fat profile. Perfect for health-conscious bakers, this recipe swaps traditional sweeteners for the natural sweetness of ripe bananas and unsweetened applesauce, while whole wheat flour adds a hearty, fiber-rich base. Each bite bursts with juicy blueberries, balanced by a hint of warm cinnamon. Ready in just 30 minutes, these wholesome muffins are a breeze to make and are ideal for breakfast, a snack, or even dessert. Whether using fresh or frozen blueberries, this easy, one-bowl recipe is a crowd-pleasing choice for anyone looking for a healthier take on a classic favorite.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1 medium Ripe banana (mashed)
- 0.5 cup Unsweetened applesauce
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Low-fat milk or unsweetened almond milk
- 1 cup Fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
In a large mixing bowl, sift together the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Set this dry mixture aside.
In a separate bowl, mash the ripe banana with a fork until smooth. Add the unsweetened applesauce, egg, vanilla extract, and milk. Whisk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Gently fold in the blueberries, being careful not to crush them.
Evenly divide the batter among the 12 muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 2295 mg | 100% | |
| Total Carbohydrate | 206.2 g | 75% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 48.2 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 286 mg | 22% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
