Thursday, September 5, 2013

Healthy Blueberry Muffins

Every weekend for the past two months, I have made some version of a low fat, sugar-free blueberry muffin.  I go to spin three days during the week and need something that I can grab and eat on the metro on the way to my 7am class.  These muffins are perfect, they are light, easy on my stomach, and hold me over until my breakfast at around 9am.  I like to store them in the fridge and eat them chilled.  Or sometimes I mash them up with Greek yogurt, fruit and peanut butter as an afternoon snack like this...

But back to the muffins...

1/2 cup of whole wheat white flour
2/3 cup of quick cooking oats
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon stevia
1 egg white
1/4 cup applesauce
1/2 teaspoon vanilla
2/3 cup of almond milk (I used original)
3/4 cup frozen blueberries

Mix all of he dry ingredients in a large bowl, mix the rest of the ingredients separately.  Add the two mixtures together, gently folding the batter to combine - do not over-mix.  Bake at 375 degrees for 15-18 minutes.  Makes 6 muffins.

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