Nutrition Facts for Fat free blueberry muffins

Fat Free Blueberry Muffins

Satisfy your sweet tooth guilt-free with these Fat Free Blueberry Muffins, a wholesome and nutritious twist on a classic treat! These muffins are made with whole wheat flour for added fiber, naturally sweetened with honey, and use unsweetened applesauce in place of oil or butter, making them entirely fat free without sacrificing flavor. Speckled with juicy bursts of fresh or frozen blueberries and enhanced with a hint of optional lemon zest, they achieve the perfect balance of sweet and tangy. Ready in under 30 minutes, these muffins are an ideal quick breakfast, snack, or healthy dessert. Plus, they’re dairy-free and can easily be made with your favorite non-dairy milk. Moist, fluffy, and irresistibly delicious, these fat-free blueberry muffins prove that wholesome can taste indulgent!

Nutriscore Rating: 70/100
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Image of Fat Free Blueberry Muffins
Prep Time:10 mins
Cook Time:18 mins
Total Time:28 mins
Servings: 12

Ingredients

  • 1.5 cups Whole wheat flour
  • 2 teaspoons Baking powder
  • 0.5 teaspoons Baking soda
  • 0.25 teaspoons Salt
  • 0.75 cups Unsweetened applesauce
  • 0.5 cups Honey
  • 1 teaspoon Vanilla extract
  • 2 large Egg whites
  • 0.5 cups Non-dairy milk (e.g., almond or oat milk, unsweetened)
  • 1 cup Fresh or frozen blueberries
  • 1 teaspoon Lemon zest (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners, or lightly spray with nonstick cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.

Step 3

In a separate bowl, mix the unsweetened applesauce, honey, vanilla extract, and egg whites until smooth. Stir in the non-dairy milk until fully incorporated.

Step 4

Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula. Be careful not to overmix; the batter should just come together.

Step 5

Gently fold in the blueberries and lemon zest, if using, to distribute them evenly without breaking the blueberries.

Step 6

Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 9

Serve warm or store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for longer storage.

Nutrition Facts

Serving size 836.3 grams (836.3g)
Amount per serving % Daily Value*
Calories 1208
Total Fat 5.30g 7%
Saturated Fat 0.80g 4%
Polyunsaturated Fat 0.00g
Cholesterol 0mg 0%
Sodium 2323mg 101%
Total Carbohydrate 278.30g 101%
Dietary Fiber 27.90g 100%
Total Sugars 131.80g
Protein 33.60g 67%
Vitamin D 50IU 250%
Calcium 318mg 24%
Iron 9mg 48%
Potassium 1242mg 26%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3.7%
Protein: 10.4%
Carbs: 85.9%