It is so nice to have a healthy and easy breakfast to grab on the way out the door in the mornings. Especially Monday mornings.
For the last few days, we have been enjoying having these light and fluffy blueberry muffins on hand.
This recipe is made of all lightened ingredients and leaves the oil and unhealthy stereotypes muffins perceive behind. Replacing sugar with stevia, an egg with egg whites and adding unsweetened applesauce, this one is sure to satisfy your craving without affecting your waistline.
Simply grab it and go, feeling good about your choice. I know I did!
Healthy Blueberry Muffins
1 cup fresh blueberries
1 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/3 cup stevia
1 egg (or 3 Tbsp egg white liquid)
1/4 cup unsweetened applesauce
1/2 cup skim milk
1 tsp stevia (to sprinkle on top)
prep time: 10 minutes
bake time: 17 minutes
servings: 10 muffins
1. Preheat oven to 400°F. Lightly spray a muffin tin with cooking spray.
2. Wash and drain blueberries. Set aside.
3. Combine all dry ingredients in a large bowl. Sift flour, baking powder, and 1/3 cup stevia together. If you don’t have a sifter, you can mix ingredients with a mixing spoon.
4. Combine all wet ingredients in a small bowl. Stir eggs, applesauce and milk.
5. Pour small bowl of ingredients into large bowl. Stir just enough to blend. Gently stir in blueberries.
6. Pour batter into muffin tin, filling each half to 2/3 full. Sprinkle each muffin lightly with remaining stevia (or sugar) and bake for 17 minutes, or until light brown.
7. Cool muffins 2 minutes before removing from pan.
Combine all dry ingredients in a large bowl and all wet ingredients in a separate small bowl.
Combine both into large bowl, then gently stir in blueberries.
Pour batter into muffin tins and top with sprinkled stevia, or sugar.
Bake for 17 minutes, or until they turn light brown.
Cool for 2 minutes.
Serve and wrap or store leftover muffins in Tupperware for the next breakfast.