Fat Free Sugar Free Whole Wheat Blueberry Muffins
Indulge guilt-free with these wholesome Fat Free Sugar Free Whole Wheat Blueberry Muffins! Packed with natural sweetness from ripe bananas and unsweetened applesauce, these muffins are a nourishing treat that doesn't compromise on flavor. Made entirely with whole wheat flour for a hearty texture, they're bursting with juicy blueberries in every bite. This recipe is not only completely free of added sugar and fat but also dairy-free, making it a perfect choice for health-conscious eaters and plant-based diets. With just 15 minutes of prep time and a short bake, these muffins are an easy, low-calorie option for breakfast or a snack on the go. Try them warm from the oven for a deliciously moist and satisfying treat!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 1 large Ripe banana (mashed)
- 0.75 cups Unsweetened applesauce
- 0.5 cups Almond milk (or any plant-based milk)
- 1 teaspoons Vanilla extract
- 1 cup Blueberries (fresh or frozen)
- 0.25 teaspoons Salt
- 12 pieces Non-stick cooking spray or muffin liners
Instructions
Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with muffin liners or lightly greasing it with non-stick cooking spray.
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, mash the ripe banana until smooth. Add the applesauce, almond milk, and vanilla extract. Mix until all the wet ingredients are combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
Gently fold the blueberries into the batter, ensuring they are evenly distributed.
Evenly spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your delicious, fat-free, and sugar-free whole wheat blueberry muffins as a healthy snack or breakfast option!
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 258.1 g | 94% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 52.8 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 359 mg | 28% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1794 mg | 38% | |
*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.
