Skinny Blueberry Muffins and a Birthday Weekend
Happy Spring Break Monday, to you! Hopefully some of you are getting to enjoy this week off from school or work, too. If you are at home today, just doing nothing, pop these Skinny Blueberry Muffins in the oven! You will be very glad that you did and your family will thank you, too. Both my husband and son loved these muffins and had no idea how healthy or low calorie they were. The plan was actually to make my Blueberry Banana Muffins to update the awful photos. Well, that plan ended up being a major fail because I totally forgot to add the bananas to the Blueberry Banana Muffins…. who does that? But the major fail ended up being a major success because these muffins were mighty delicious and for those of you wanting a really low-calorie muffin, they’re perfect.
With these muffins you can either use whole wheat pastry flour or spelt flour. Both flours are wonderful for giving baked goods that all-purpose flour texture, but are much healthier. This recipe also uses no refined sugars, only 1/4 cup of honey and in my family’s opinion they were plenty sweet with a lovely honey flavor. Another plus, there is only 1/4 cup of coconut oil used. This is a very simple recipe with simply delicious ingredients…. my favorite kind of recipe! I’m kind of glad that I messed up the original plan. Love when failures work toward our advantage!
- 1.5 cups whole wheat pastry flour or spelt flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup pure raw honey local if possible
- 1/4 cup coconut oil other oils will work
- 1/4 cup unsweetened applesauce
- 1/2-1 cup frozen blueberries depending on how many blueberries you want in your muffins (I used 1 cup)
- Preheat the oven to 350 degrees F. Line a muffin pan with liners and set aside.
- Combine all dry ingredients in a large bowl.
- Combine all wet ingredients in a medium bowl. (except blueberries)
- Fold wet ingredients (except blueberries) into dry ingredients. Don’t overmix.
- Gently stir blueberries into the batter.
- Scoop large spoonfuls of batter into muffin pan so it’s evenly distributed. Bake for 20 minutes and until tops are golden brown. Store at room temperature for 2-3 days or refrigerate for a week or freeze for longer.
Total Fat 7.0 g
Potassium 31.1 mg
Total Carbohydrate 23.4 g
Dietary Fiber 2.9 g
Protein 3.2 g
Now, off the subject of scrumptious muffins…. we had quite the birthday weekend. Madelyn’s 8th birthday party at Painting with a Twist was on Saturday and then my niece, Ella’s 6th birthday party was celebrated on Sunday. Quite a fun and busy weekend!
At my niece’s party, the kiddos painted flower pots and planted flowers. It was definitely an arts and crafts weekend! I don’t have any big plans for this upcoming Spring Break week, but I plan to enjoy every minute of just doing what I want to do.
One more picture of what you need to be hopping up to make, right now!!!
Something to think about….
Will you be enjoying Spring Break this week? Doing anything fun?
What’s your favorite kind of muffin? Personally, I’ve never met a muffin that I didn’t like! You may want to check out my Healthy Pumpkin Muffin or my Chocolate Chip Applesauce Muffin… love both of them!