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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Gently fold the blueberries into the batter, ensuring they are evenly distributed.
Step 6
Evenly spoon the batter into the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
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.
Step 9
Enjoy your delicious, fat-free, and sugar-free whole wheat blueberry muffins as a healthy snack or breakfast option!
Nutrition Facts
| Serving size | (881.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1154.8 |
| Total Fat 7.0g | 0% |
| Saturated Fat 1.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2211.8mg | 0% |
| Total Carbohydrate 258.1g | 0% |
| Dietary Fiber 41.0g | 0% |
| Total Sugars 52.8g | |
| Protein 35.6g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 359.0mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1794.2mg | 0% |
Source of Calories