Blueberry muffins made healthier
Our healthy blueberry muffin recipe has less sugar but double the fibre of your basic muffin recipe.
Serves: 12
Time to make: 35 mins
Hands-on time: 10 mins
Ingredients
- 2 medium eggs
- 250ml jar apple sauce
- 5 tablespoons light olive oil
- 1 cup skim milk
- 1 teaspoon vanilla extract or paste
- 1½ cups wholemeal flour
- ¾ cup plain flour
- 3½ teaspoons baking powder
- ¼ cup castor sugar
- 1¼ cups blueberries, thawed if frozen
- 1 teaspoons icing sugar, sifted, to dust
Instructions
1 Preheat the oven to 190°C/fan 170°C/gas 5 and line a 12-hole muffin tin with paper muffin cases.
2 In a bowl, lightly beat the eggs, apple sauce, olive oil, trim milk and vanilla extract or paste.
3 Sift the flours, baking powder and sugar into a large bowl and pour in the egg mixture. Add two-thirds of the blueberries and mix until just combined.
4 Spoon the mixture into the muffin cases and scatter with the remaining blueberries. Bake for 20–25 min, or until an inserted skewer comes out clean.
Serving suggestion
Once cool, dust with icing sugar before serving.
Nutrition Info (per serve)
-
Calories 198cal
-
Kilojoules 829kJ
-
Protein 5.1g
-
Total fat 6.3g
-
–Saturated fat 1.1g
-
Carbohydrates 32g
-
–Sugars 13.7g
-
Dietary fibre 3g
-
Sodium 158mg
-
Calcium 65mg
-
Iron 1.1mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
Photographer: Ian Wallace
Last updated date: 24 February 2021
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
2 comments on Blueberry muffins made healthier
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sweetened or unsweetened apple sauce?
Hi there
Thanks for your question. We always use unsweetened apple sauce or puree in our recipes.
Warm regards
Jenny, HFG editor