Fat Free, Sugar-Free Whole Wheat Blueberry Muffins

Submitted by Jen O.

"This is the same type of blueberry muffin that I have posted already, only I substituted the all-purpose flour for whole wheat flour. They are hearty, healthy, maybe a little heavy, but very tasty! Enjoy! ** I know some of the amounts may look difficult, but that's what RecipeZaar adjusted them to when I put in the number of servings."

 

• Ready In: 30mins
• Ingredients: 8
• Yields: 9 muffins
• Serves: 9

ingredients

• 1 cup unsweetened blueberries (fresh or frozen)
• 2 cups whole wheat flour (less 2 tablespoons, see step 4 below)
• 2 7⁄8 teaspoons baking powder
• 3⁄8 cup Splenda granular
• 1⁄4 cup pasteurized pasteurized liquid egg-whites (equals 1 whole egg)
• 1⁄3 cup unsweetened applesauce
• 5⁄8 cup nonfat milk
• 1 1⁄8 tablespoons Splenda granular (to sprinkle on top of muffins)

directions

1. Preheat oven to 400 degrees.
2. Lightly spray muffin pan with non-stick spray or use muffin holders.
3. Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
4. In large bowl, sift flour. VERY IMPORTANT: REMOVE 2 TABLESPOONS OF THE FLOUR BEFORE DOING ANYTHING ELSE! After removing the 2 tablespoons of flour, add in the baking powder and the 3/8 cup Splenda. Mix together.
5. In another bowl, mix the liquid egg white, applesauce and milk.
6. Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
7. Using a spoon, fill muffin cups about 2/3 full. Use the last 1 1/8 tablespoon of Splenda to sprinkle on top of each muffin and bake for 15 minutes, or until tops are light brown.
8. After baking, allow muffins to cool before removing them from the pan. Please note: 1 serving = 1 muffin. Enjoy! For those on Weight Watchers, each muffin = 1 point!

Reviews

[FightingwithFood]

The measurements are definitely confusing! I found them to be far too heavy for a traditional muffin and a bit tasteless - except when I bit into a blueberry.

 

[brokenburner]

I found the measurements confusing, too... I did my best with them, though, and I think I got pretty close, but the batter was still very thick. Muffin batter should be more liquid -- this was more like a drop cookie batter. I got six muffins out of this recipe, and it baked for fifteen minutes before I took them out of the oven. They weren't browned, but Splenda doesn't caramelize the way sugar does, so they probably won't brown the way you'd expect. Still, they were a little heavy. I'd try this recipe again, but increase the liquids some and add a bit of spice because the taste was a little bland. It's a good starter recipe, though -- thanks for posting.

 

[mikula772]

This is a fantastic recipe. I found the measurements difficult but I just got as close as possible. My husband is a diabetic and he was thrilled to have the muffins! I used mini muffin pans so he felt like he got more for his carb exchages. Thanks for creating this recipe. Mikula 772