Wednesday, May 13, 2009

Healthy, Whole Wheat, Dairy Free and Sugar free - Blueberry Muffins

Healthy, Whole Wheat, Dairy Free and Sugar free - Blueberry Muffins

1.5 cups whole wheat flour
4 tbs splenda granulated
1.5 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup applesauce
1.5 cups soy yogurt
2 egg whites
1 tsp vanilla
zest of 1 lemon
2 cups blueberries, rinsed

1 tbsp almonds
2 tbsp firmly packed brown sugar
1 tablespoons whole wheat flour
3/4 tablespoons smart beat butter
1/4 cup uncooked regular oats

Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.

Preheat oven to 425 degrees and spray 12 muffin cups with pam.

In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.

In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.

Add the blueberries and stir gently. Divide the batter between the 12 cups (they will be very full cups) sprinkle with topping, and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.


  1. I made these tonight, and used 1.5x the reciepe which resulted in 24 muffins. I only used 1 pint of blueberries, though, and for the yogurt I mixed 1.5 cups 0% fat plain greek yogurt with 3/4 cup Dannon light & fit vanilla. I left off the topping, which resulted in 60 calorie muffins, but i do think the topping would sweeten these already delicious muffins. Thanks for the reciepe!

  2. amazing! thanks for the comment


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