Fat & Wheat Free Blueberry Muffins Recipe
Description
Discover the joy of baking with our delectable Fat & Wheat Free Blueberry Muffins. This recipe, featured on Love With Recipes, is perfect for anyone looking to enjoy a healthier version of a classic treat. Rich in flavor yet light in fat and free from wheat, these muffins are an ideal choice for a nutritious breakfast or a satisfying snack.
Ingredients
- Rolled oats – 1 3/4 cups
- Baking soda – 1/2 teaspoon
- Cinnamon – 3/4 teaspoon
- Unsweetened applesauce – 1/2 cup
- Honey – 3/4 cup
- Vanilla extract – 1/2 teaspoon
- Nonfat milk – 1 cup
- Frozen blueberries – 1 cup
- Egg whites – 3
Instructions
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Preheat Oven:
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Prepare Oats:
- Place the rolled oats in a food processor and pulse for about 10 seconds until they are finely ground. This step helps to create a smooth texture in your muffins.
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Mix Dry Ingredients:
- Reserve 2 tablespoons of the oat mixture for later use. In a medium-sized bowl, combine the remaining ground oats with the baking soda and cinnamon. Stir these dry ingredients together until they are well mixed.
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Combine Wet Ingredients:
- In a separate small bowl, whisk together the unsweetened applesauce, honey, vanilla extract, and nonfat milk. Once combined, pour this wet mixture into the bowl containing the dry ingredients.
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Blend Ingredients:
- Stir the mixture until it is just blended. Be careful not to over-mix, as this can affect the texture of your muffins.
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Add Egg Whites:
- Gently fold in the egg whites into the batter. This step adds protein and helps to lighten the muffins without adding extra fat.
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Prepare Blueberries:
- Lightly dust the well-drained and dried frozen blueberries with the reserved 2 tablespoons of oat mixture. This will help prevent the blueberries from sinking to the bottom of the muffins during baking.
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Incorporate Blueberries:
- Gently fold the blueberries into the muffin batter. This careful folding ensures the blueberries are evenly distributed without overworking the batter.
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Fill Muffin Pan:
- Divide the muffin batter evenly among the cups of a non-stick muffin pan. If you prefer, you can line the pan with muffin liners for easier cleanup.
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Bake Muffins:
- Place the muffin pan in the preheated oven and bake at 350°F (175°C) for 20-25 minutes. To check for doneness, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are ready.
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Cool Muffins:
- Remove the muffins from the oven and let them cool in the pan on a wire rack for about 10 minutes. This cooling time allows the muffins to set and makes them easier to remove from the pan.
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Remove from Pan:
- Gently lift the muffins from the pan and transfer them to the wire rack to cool completely. Enjoy them warm or at room temperature.
Nutritional Information (Per Muffin)
- Calories: 129.1
- Fat: 1.1 grams
- Saturated Fat: 0.2 grams
- Cholesterol: 0.2 milligrams
- Sodium: 99.4 milligrams
- Carbohydrates: 28.8 grams
- Fiber: 2.5 grams
- Sugar: 16.2 grams
- Protein: 4 grams
These Blueberry Muffins are a delightful way to enjoy a treat that aligns with a healthy lifestyle. Whether you’re preparing them for a family breakfast or a cozy afternoon snack, they are sure to be a hit. 🍇🧁
