Low-Fat Blueberry Muffins

  • COOK
    20 Mins
  • PREP
    5 Mins
  • TOTAL
    25 Mins

A delicious almost no-fat vegan muffin recipe.

Original Release Date: March 10, 2013

Nutritional Facts
Servings 6Serving Size 1 Muffin




Calories138
Fat< 1g
Carbohydrates29g
Protein6.75
Fiber1.25g
Sugar12g
Sodium201mg





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Ingredients


  • 1 Cup + 1 Tablespoon All-Purpose Flour
  • 1/3 Cup Sugar
  • 1 Tablespoon Ground Flax Seed
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Lemon Pepper Seasoning
  • 1/2 Cup Frozen Blueberries (keep frozen)
  • 2/3 Cup Almond Milk
  • 1 Teaspoon Vanilla Extract
  • 2 Teaspoons Apple Cider Vinegar
  • 1 & 1/2 Tablespoons Apple Sauce
  • 1 Teaspoon Lemon Zest
  • Oil for coating muffin tin


Directions


Preheat oven 400 degrees.

In a medium sized mixing bowl place 1 cup of the flour, sugar, flaxseed, baking powder, salt and lemon pepper seasoning and mix together.

In a small mixing bowl place blueberries, then add the tablespoon of flour, toss the flour with the blueberries together to coat them.

In a coffee cup place milk, vanilla, vinegar, apple sauce and lemon zest, stir together.

Pour the wet ingredients in with the dry and stir together with a spoon, don't mix too much or the muffins will come out tough.

Next add the blueberries and lightly fold them into the batter. Spray or lightly wipe muffin tins with canola oil. Fill the muffin wells evenly. Place into the oven and cook 20 to 25 minutes or until lightly golden on top.

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Original Food Photography & Original Recipe Text Copyright 2007-2014 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.