Fat Free Sugar Free Blueberry Muffins Recipes

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FAT-FREE, SUGAR-FREE & CHOLESTEROL-FREE BLUEBERRY MUFFINS!



Fat-Free, Sugar-Free & Cholesterol-Free Blueberry Muffins! image

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

1 cup unsweetened blueberries (fresh or frozen)
1 3/4 cups all-purpose flour (I use the "unbleached" kind)
2 1/2 teaspoons baking powder
1/3 cup Splenda granular
1/4 cup Egg Beaters egg substitute (equals 1 egg)
1/4 cup unsweetened applesauce
1/2 cup nonfat milk (skim)
1 tablespoon Splenda granular (to top muffins)

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 BLUEBERRY MUFFINS



Fat Free Sugar Free Blueberry Muffins image

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

1/4 cup unsweetened applesauce
3/4 cup Splenda sugar substitute
1 cup skim milk
1 egg substitute
2 teaspoons baking powder
1 cup whole wheat flour
1 cup flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup blueberries (I used fresh)

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

LOW-FAT BLUEBERRY BRAN MUFFINS



Low-Fat Blueberry Bran Muffins image

These muffins are just as delicious and moist as regular muffins! They'll be gone before they have time to cool. Low-fat, healthy and yummy, imagine that.

Provided by 3LIONCUBS

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 ½ cups wheat bran
1 cup nonfat milk
½ cup unsweetened applesauce
1 egg
⅔ cup brown sugar
½ teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup blueberries

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
  • In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
  • Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 28.3 g, Cholesterol 15.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 250.4 mg, Sugar 15.2 g

FLUFFY LOW-FAT VEGAN BLUEBERRY MUFFINS



Fluffy Low-Fat Vegan Blueberry Muffins image

Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other low-fat ingredients you'll probably already find in your kitchen make a great baking project.

Provided by nutriciously

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

¾ cup soy milk
¾ cup water
12 dates, pitted
1 ½ tablespoons flax seeds
2 cups rolled oats, ground
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¾ cup applesauce
½ teaspoon vanilla extract
1 cup fresh blueberries

Steps:

  • Combine soy milk, water, dates, and flax seeds in a bowl.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
  • Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 21.8 g, Fat 1.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 132.3 mg, Sugar 9.9 g

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