Fat Free Blueberry Muffins
Satisfy your sweet tooth guilt-free with these Fat Free Blueberry Muffins, a wholesome and nutritious twist on a classic treat! These muffins are made with whole wheat flour for added fiber, naturally sweetened with honey, and use unsweetened applesauce in place of oil or butter, making them entirely fat free without sacrificing flavor. Speckled with juicy bursts of fresh or frozen blueberries and enhanced with a hint of optional lemon zest, they achieve the perfect balance of sweet and tangy. Ready in under 30 minutes, these muffins are an ideal quick breakfast, snack, or healthy dessert. Plus, they’re dairy-free and can easily be made with your favorite non-dairy milk. Moist, fluffy, and irresistibly delicious, these fat-free blueberry muffins prove that wholesome can taste indulgent!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Unsweetened applesauce
- 0.5 cups Honey
- 1 teaspoon Vanilla extract
- 2 large Egg whites
- 0.5 cups Non-dairy milk (e.g., almond or oat milk, unsweetened)
- 1 cup Fresh or frozen blueberries
- 1 teaspoon Lemon zest (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or lightly spray with nonstick cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the unsweetened applesauce, honey, vanilla extract, and egg whites until smooth. Stir in the non-dairy milk until fully incorporated.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula. Be careful not to overmix; the batter should just come together.
Gently fold in the blueberries and lemon zest, if using, to distribute them evenly without breaking the blueberries.
Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds 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 before transferring to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for longer storage.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 278.3 g | 101% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 131.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 318 mg | 24% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1242 mg | 26% | |
*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.
