Heart Healthy
These no-added-sugar muffins make for an easy snack on the go. Soccer practice? Walk in the park? Whatever has you on the move, simply wrap a piece of waxed paper around a muffin and take it with you.
Recipe adapted from Saturday Morning Blueberry Muffins, courtesy of Cooking With SweetLeaf Stevia.
Print Recipe
Blueberry Muffins
These no-added-sugar muffins make for an easy snack on the go. Soccer practice? Walk in the park? Whatever has you on the move, simply wrap a piece of waxed paper around a muffin and take it with you.
Recipe adapted from Saturday Morning Blueberry Muffins, courtesy of Cooking With SweetLeaf Stevia.
-
Servings:
12
-
Serving Size :
1 muffin
Ingredients
-
Cooking spray -
2 3/4 cups flour -
2 teaspoons baking powder -
1 teaspoon baking soda -
1/4 teaspoon nutmeg -
1/8 teaspoon salt -
1 teaspoon stevia sweetener OR -
2 stevia sweetener packets -
1/2 cup corn oil OR -
1/2 cup canola oil -
1 teaspoon vanilla extract -
1 large egg -
1 cup yogurt -
1 cup blueberries
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray. -
In a large bowl, sift the flour, baking powder, baking soda, nutmeg, and salt. -
In a separate large bowl, whisk together the stevia sweetener, oil, vanilla, egg, and yogurt. Add the dry ingredients. Stir together until the mixture is just moistened but no flour is visible. Gently fold in the blueberries, reserving 24 to 36 blueberries to garnish the tops. -
Spoon the batter into the muffin cups. Using the reserved blueberries, sprinkle 2 or 3 berries on top of each muffin. -
Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean. -
Transfer the pan to a cooling rack. Let cool completely.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 212 | |
|---|---|---|
| Total Fat | 10.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.3 g | |
| Monounsaturated Fat | 6.0 g | |
| Cholesterol | 16 mg | |
| Sodium | 218 mg | |
| Total Carbohydrate | 25 g | |
| Dietary Fiber | 1 g | |
| Sugars | 3 g | |
| Added Sugars | 0 g | |
| Protein | 5 g | |
Dietary Exchanges
1 1/2 starch, 2 fat
-
Servings:
12
-
Serving Size :
1 muffin
Ingredients
-
Cooking spray -
2 3/4 cups flour -
2 teaspoons baking powder -
1 teaspoon baking soda -
1/4 teaspoon nutmeg -
1/8 teaspoon salt -
1 teaspoon stevia sweetener OR -
2 stevia sweetener packets -
1/2 cup corn oil OR -
1/2 cup canola oil -
1 teaspoon vanilla extract -
1 large egg -
1 cup yogurt -
1 cup blueberries
Directions
Tip: Click on step to mark as complete.
-
Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray. -
In a large bowl, sift the flour, baking powder, baking soda, nutmeg, and salt. -
In a separate large bowl, whisk together the stevia sweetener, oil, vanilla, egg, and yogurt. Add the dry ingredients. Stir together until the mixture is just moistened but no flour is visible. Gently fold in the blueberries, reserving 24 to 36 blueberries to garnish the tops. -
Spoon the batter into the muffin cups. Using the reserved blueberries, sprinkle 2 or 3 berries on top of each muffin. -
Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center comes out clean. -
Transfer the pan to a cooling rack. Let cool completely.
Children younger than 2 years old should not consume foods or beverages with low and no-calorie sweeteners. Children ages 5 and younger should not consume drinks with added sugar or low and no-calorie sweeteners. The healthiest drinks for kids are water and milk.