Whole Wheat Blueberry Muffins Sugar Free Splenda
Indulge in the wholesome goodness of these Whole Wheat Blueberry Muffins made entirely sugar-free with the help of Splenda! Perfect for health-conscious bakers, these muffins combine the nutty richness of whole wheat flour with bursts of juicy blueberries for a naturally sweet treat that’s packed with fiber and flavor. Unsweetened applesauce and a hint of vanilla add moistness and a subtle sweetness, while the low-fat or plant-based milk option ensures they suit various dietary needs. Ready in just 35 minutes, these fluffy and golden muffins are an excellent breakfast or snack option for clean eating enthusiasts. Plus, they’re freezer-friendly, making them a convenient addition to your weekly meal prep!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Unsweetened applesauce
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Milk (low-fat or plant-based)
- 0.5 cups Splenda granular sweetener
- 1.5 cups Fresh or frozen blueberries
- 3 tablespoons Vegetable oil or melted coconut oil
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the wells with 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, eggs, vanilla extract, milk, Splenda, and vegetable oil until smooth.
Gradually fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold the blueberries into the batter until evenly distributed.
Divide the batter evenly among the prepared muffin tin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 380 mg | 126% | |
| Sodium | 2150 mg | 93% | |
| Total Carbohydrate | 262.6 g | 95% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 56.8 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 373 mg | 29% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1612 mg | 34% | |
*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.
