Description
If you have a sweet tooth or live with someone who does, these are a perfect treat. They aren’t too sweet (I hate super sweet muffins), but hit the spot. They are great for breakfast, snack, or even dessert.
Ingredients
Scale
- 1 cup whole wheat pastry flour
- 3/4 cup oat flour (you can grind regular oats in your blender or food processor to make your own oat flour)
- 1/3 cup Xylitol, Sucanat, or organic sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
- 3/4 cup milk
- 1 egg, beaten
- 1/3 cup raspberry applesauce
Instructions
- Preheat the oven to 375 degrees. Lightly spray 30 spaces in 2 mini-muffin pans with cooking oil. Set aside.
- In a bowl, combine flour, xylitol or sugar, baking powder, and salt. Add blueberries to the flour mixture.
Add milk, egg, and applesauce.
Stir until well blended. Divide batter evenly among prepared muffin cups. Bake 13-15 minutes or until the tops spring back when lightly touched. Allow to cool before removing from muffin cups.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 61
- Sugar: 3.3g
- Sodium: 59.3mg
- Fat: 1.1g
- Carbohydrates: 11.7g
- Protein: 1.7g