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Fat Free, Sugar-Free Whole Wheat Blueberry Muffins

Fat Free, Sugar-Free Whole Wheat Blueberry Muffins created by brokenburner

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
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 400 degrees.
  • Lightly spray muffin pan with non-stick spray or use muffin holders.
  • Wash and drain blueberries. Set aside. If using frozen blueberries, thaw before using.
  • 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.
  • In another bowl, mix the liquid egg white, applesauce and milk.
  • Combine the wet mixture into the flour mixture. Stir just enough to blend (electric mixers are not necessary). Gently fold in blueberries.
  • 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.
  • 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!
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RECIPE MADE WITH LOVE BY

@Jen O.
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@Jen O.
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"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."
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  1. Jimmie G.
    How do you get batter into pans
    Reply
  2. 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.
    Reply
  3. brokenburner
    Fat Free, Sugar-Free Whole Wheat Blueberry Muffins Created by brokenburner
    Reply
  4. 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.
    Reply
  5. 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
    Reply
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