Lightened-Up Whole Wheat-Blueberry Muffins

Vegetarian
Health score
2%
Lightened-Up Whole Wheat-Blueberry Muffins
35 min.
12
129kcal

Suggestions


Start your day on a deliciously healthy note with these Lightened-Up Whole Wheat-Blueberry Muffins! Perfect for breakfast, brunch, or a mid-morning snack, these muffins are not only vegetarian but also packed with wholesome ingredients that will keep you energized throughout the day. With just 129 calories per muffin, you can indulge without the guilt!

Imagine biting into a warm, fluffy muffin bursting with juicy blueberries, all while knowing you're treating your body right. The combination of whole wheat flour and unsweetened applesauce adds a delightful texture and natural sweetness, making these muffins a fantastic choice for anyone looking to lighten up their morning routine. Plus, they’re incredibly easy to make, taking only 35 minutes from start to finish!

Whether you're enjoying them fresh out of the oven or saving some for later, these muffins are sure to become a staple in your kitchen. They’re perfect for meal prep, allowing you to grab a nutritious snack on the go. So, gather your ingredients and get ready to whip up a batch of these delightful muffins that are as good for your taste buds as they are for your health!

Ingredients

  • cup skim milk fat-free (skim)
  • 0.3 cup apple sauce unsweetened
  • tablespoons vegetable oil 
  • 0.5 teaspoon vanilla 
  •  egg whites 
  • cups flour whole wheat
  • 0.3 cup sugar 
  • teaspoons double-acting baking powder 
  • 0.5 teaspoon salt 
  • cup blueberries fresh canned drained ()

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • muffin liners

Directions

  1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups, or place paper baking cup in each muffin cup.
  2. Mix milk, applesauce, oil, vanilla and egg whites in large bowl, using fork or wire whisk. Stir in flour, sugar, baking powder and salt, using spoon, just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.
  3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to wire rack.
  4. Serve warm.

Nutrition Facts

Calories129kcal
Protein11.72%
Fat18.88%
Carbs69.4%

Properties

Glycemic Index
19.61
Glycemic Load
5.06
Inflammation Score
-2
Nutrition Score
7.0847826315009%

Flavonoids

Cyanidin
1.04mg
Petunidin
3.89mg
Delphinidin
4.37mg
Malvidin
8.34mg
Peonidin
2.5mg
Catechin
0.69mg
Epigallocatechin
0.08mg
Epicatechin
0.35mg
Luteolin
0.02mg
Kaempferol
0.2mg
Myricetin
0.16mg
Quercetin
1.05mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:129.14kcal
6.46%
Fat:2.86g
4.39%
Saturated Fat:0.45g
2.78%
Carbohydrates:23.62g
7.87%
Net Carbohydrates:21.13g
7.68%
Sugar:8.42g
9.36%
Cholesterol:0.61mg
0.2%
Sodium:220.26mg
9.58%
Alcohol:0.06g
100%
Alcohol %:0.1%
100%
Protein:3.99g
7.97%
Manganese:0.86mg
42.91%
Selenium:13.83µg
19.76%
Phosphorus:117.65mg
11.77%
Fiber:2.49g
9.98%
Calcium:93.94mg
9.39%
Magnesium:31.58mg
7.9%
Vitamin B1:0.12mg
7.86%
Vitamin K:6.95µg
6.62%
Vitamin B3:1.08mg
5.39%
Vitamin B2:0.09mg
5.26%
Vitamin B6:0.1mg
5.07%
Iron:0.88mg
4.91%
Copper:0.09mg
4.63%
Zinc:0.64mg
4.24%
Potassium:128.68mg
3.68%
Vitamin E:0.41mg
2.71%
Folate:10.3µg
2.58%
Vitamin B5:0.22mg
2.2%
Vitamin B12:0.12µg
2.05%
Vitamin C:1.25mg
1.51%
Vitamin D:0.22µg
1.5%
Vitamin A:51.58IU
1.03%