Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Whole Wheat Blueberry Muffins (Sugar Free - Splenda) Recipe
    Lost? Site Map

    Whole Wheat Blueberry Muffins (Sugar Free - Splenda)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    M&A's's Note:

    This is an extremely basic recipe for whole wheat muffins. My version uses spenlda, but it can be made with the same amount of sugar. You can swap other fruit for the blueberries. I like chopped apples and some extra cinnamon or cranberries. I've found that freezing the fruit keeps it suspended in the batter so it doesn't all sink to the bottom of the muffin.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 18

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
    3. 3
      In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
    4. 4
      Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
    5. 5
      Pour batter into a greased muffin tins.
    6. 6
      Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.

    Ratings & Reviews:

    • on January 23, 2009

      55

      Very fast and easy! Just the recipe to use up the blueberries I threw in the freezer last summer. I bake very little because I try to avoid sweets, so was thrilled to find this great recipe. No fat in it at all! Finally something my husband and I can take in lunch bags and not feel guilty. Thanks! I made 21 muffins using the "large" size muffin papers and reduced backing time by a minute or 2 as they were slightly smaller. 18 muffins would be good-sized ones - I would have needed the "extra-large" muffin papers.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Whole Wheat Blueberry Muffins (Sugar Free - Splenda)

    Serving Size: 1 (86 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 93.1
     
    Calories from Fat 8
    60%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 23.7 mg
    7%
    Sodium 172.0 mg
    7%
    Total Carbohydrate 19.3 g
    6%
    Dietary Fiber 2.5 g
    10%
    Sugars 5.2 g
    20%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    Splenda granular

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites