Tuesday, July 22, 2014

Vanilla Blueberry Cake Muffins

These are cake in name alone.  They are actually low-fat, whole grain and sugar-free...of course.

Did you know that most muffins in chain coffee shops have more sugar, fat and calories than donuts??  They are honestly a really bad choice for a breakfast or snack.  Eat, sugar crash, binge, repeat.

Despite being high in fibre, and protein, these babies are sweet, moist, tender and delicious.  The kids even said I shouldn't call them muffins because they taste more like cake.  So go ahead, have one for breakfast...have another for a snack!

Vanilla Blueberry Cake Muffins

2 cups unsweetened apple sauce
1 cup stevia granulated baking blend or 4 tbls uncut, pure stevia powder
2 eggs
1 cup milk+1 tbls cider vinegar or lemon juice, stirred together
2 tbls canola oil
1 tsp vanilla extract

2.5 cups whole grain kamut or spelt flour
1 scoop stevia-sweetened vanilla protein powder (28g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

2 cups fresh or frozen blueberries

Whisk together wet ingredients in a large bowl.  Stir together dry ingredients in a medium bowl and then add to wet.  Mix just until combined.  Stir in blueberries.  Divide batter into greased muffin tins.  Bake at 350F for 20-25 minutes, or until toothpick comes out clean.  Let cool before removing from pan.  Makes 18 muffins.  Keep in air tight container for 3-4 days or freeze.

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