FAT-FREE, SUGAR-FREE & CHOLESTEROL-FREE BLUEBERRY MUFFINS!
Here's another bread recipe I've played around with while I was dieting. These make great snacks and the kids love 'em, too! Enjoy!
Provided by Jen O.
Categories Quick Breads
Time 27m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Lightly spray muffin tin with non-stick spray (I've found that paper muffin holders do not peel away from these muffins easily).
- Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
- In large bowl, sift flour. Add baking powder and the 1/3 cup Splenda. Mix together.
- In another bowl, mix the Egg Beater egg substitute, apple sauce and milk.
- Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers aren't really necessary). Gently fold in the blueberries.
- Pour batter into the prepared muffin tin, filling each cup about 2/3 full. Use the last tablespoon of Splenda to sprinkle on top of each muffin (this adds zero calories and has zero fat) and bake for 17 minutes, or until tops are light brown.
- After baking, allow muffins to cool before removing them from the tin. Please note: 1 serving = 1 muffin. Enjoy!
Nutrition Facts : Calories 118.5, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.3, Sodium 120.8, Carbohydrate 25.2, Fiber 1.4, Sugar 3.2, Protein 3.4
FAT FREE, SUGAR-FREE WHOLE WHEAT BLUEBERRY MUFFINS
This is the same type of blueberry muffin that I have posted already, only I substituted the all-purpose flour for whole wheat flour. They are hearty, healthy, maybe a little heavy, but very tasty! Enjoy! ** I know some of the amounts may look difficult, but that's what RecipeZaar adjusted them to when I put in the number of servings.
Provided by Jen O.
Categories Quick Breads
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Lightly spray muffin pan with non-stick spray or use muffin holders.
- Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
- In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
- In another bowl, mix the liquid egg white, applesauce and milk.
- Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
- Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
- After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!
Nutrition Facts : Calories 109.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.3, Sodium 126.5, Carbohydrate 23.6, Fiber 3.8, Sugar 2.4, Protein 4.3
FAT-FREE BLUEBERRY MUFFINS
These are delicious, healthy and very moist to not have any added fat. i found the graham flour at Wal-Mart, recipe is on the back of the box.
Provided by JandBGros
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Use either paper liners or grease muffin pan with no-stick cooking spray. In first bowl, combine dry ingredients, spices, and brown sugar (break lumps). In 2nd bowl, combine egg whites, yogurt, applesauce and mix. Add wet mixture to flour mixture, stir until moistened. In 3rd bowl, toss blueberries lightly with 2 tablespoons graham flour (helps keep them from sinking to the bottom). Fold blueberries into mix. Pour into prepared muffin tin, bake 20-25 minutes.
Nutrition Facts : Calories 117.5, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.3, Sodium 172.3, Carbohydrate 27.2, Fiber 1.9, Sugar 16.9, Protein 3
BLUEBERRY MUFFINS - FAT-FREE, SUGAR-FREE, CHOLESTEROL-FREE
This is a recipe I found on the internet and modified to be virtually free of fat, sugar and cholesterol. While these muffins are not overly sweet, they definitely satisfy! Enjoy!
Provided by Jen O.
Categories < 30 Mins
Time 25m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Spray muffin tin with cooking spray.
- In a large bowl, combine both flours, baking powder and baking soda. Mix well.
- In another bowl, combine remaining ingredients EXCEPT FOR THE BLUEBERRIES. Mix well. Add to dry mixture and again, mix well.
- Add blueberries and fold in gently.
- Divide evenly into prepared muffin cups.
- Bake for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Remove muffins to a rack to cool.
- Enjoy!
Nutrition Facts : Calories 136.1, Fat 0.6, SaturatedFat 0.1, Sodium 320.4, Carbohydrate 28.1, Fiber 3, Sugar 3.3, Protein 5.1
FAT FREE SUGAR FREE BLUEBERRY MUFFINS
These are a healthy muffin that we all enjoy! Even the diabetics in the family can enjoy these. A healthy alternative, any way you look at it.
Provided by Sunshine_Trish
Categories Breakfast
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine Unsweetend Applesauce, Splenda, Milk, & Egg Substitute.
- In another bowl combine baking powder, both flours, & cinnamon.
- Add gradually to the wet mixture.
- Add Vanilla.
- Fold in Blueberries.
- Bake approx 24 minutes.
- Enjoy!
Nutrition Facts : Calories 90.9, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.4, Sodium 73.6, Carbohydrate 19, Fiber 1.9, Sugar 1.3, Protein 3.4
FAT-FREE BLUEBERRY MUFFINS
Categories Bread Berry Breakfast Low Fat High Fiber
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Spray non-stick cooking spray on muffin tin. Mix together wheat bran and milk, and let stand for at least 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, cinnamon, and vanilla. Over pie pan, sift together flour, baking soda, baking powder, and salt. Add bran mixture to sugar mixture, blend well. Add flour mixture, stir gently until just blended. Fold in blueberries and lemon zest. Scoop into muffin tin. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.
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