Low Fat Whole Wheat Blueberry Muffins
Start your day on a wholesome and delicious note with these Low Fat Whole Wheat Blueberry Muffins, a healthier breakfast or snack option that doesn’t skimp on flavor. Made with nutrient-rich whole wheat flour, protein-packed nonfat Greek yogurt, and naturally sweetened with honey and unsweetened applesauce, these muffins are as good for you as they are satisfying. Bursting with juicy blueberries and a hint of warm cinnamon, they’re perfectly moist and tender without any added oil or butter. Quick and easy to prepare in just 35 minutes, they’re ideal for busy mornings or meal prep, and they stay fresh for days! Whether enjoyed warm out of the oven or as part of an on-the-go snack, these low-fat blueberry muffins are sure to become a go-to in your healthy baking repertoire.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 cup Plain Greek yogurt (nonfat)
- 0.5 cups Unsweetened applesauce
- 0.5 cups Honey
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1.25 cups Fresh or frozen blueberries
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 12-cup muffin tin with cooking spray or line it with paper liners.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a separate mixing bowl, combine the Greek yogurt, unsweetened applesauce, honey, egg, and vanilla extract. Whisk until smooth and fully incorporated.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Fold in the blueberries carefully to distribute them evenly throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 135.9 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 393 mg | 30% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1737 mg | 37% | |
*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.
