All Recipes | Breakfast | Oil-Free Whole Wheat Pumpkin Blueberry Muffins

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Oil-Free Whole Wheat Pumpkin Blueberry Muffins

Unsweetened applesauce is used in these muffins for an oil-free, low fat snack or baked breakfast treat!These are also refined sugar-free — pure maple syrup adds a slight sweetness. The last unexpected ingredient is plain Greek yogurt to boost the protein a bit.These muffins are fun for fall or any time of the year!
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Course: Breakfast
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12 muffins
Calories: 150kcal

Equipment

  • 12 count muffin pan

Ingredients

  • 1 ¾ cups whole wheat flour
  • 1 Tbsp. pumpkin pie spice
  • 1 ¼ tsp. baking soda
  • ½ tsp. sea salt
  • ½ tsp. cinnamon
  • 14.5 oz. can pumpkin puree
  • ¾ cup reduced fat plain Greek yogurt
  • ½ cup pure maple syrup
  • ½ cup unsweetened applesauce
  • 1/3 cup low fat milk (or dairy free milk)
  • 2 eggs
  • 1 ½ tsp. vanilla extract
  • 2 cups frozen blueberries

Instructions

  • Preheat oven to 350° F. Line a muffin tray with muffin liners and lightly spray with cooking spray.
  • In a medium mixing bowl, add whole wheat flour, pumpkin pie spice, baking soda, sea salt and cinnamon. Whisk together.
  • In a large mixing bowl, combine canned pumpkin, Greek yogurt, pure maple syrup, milk, eggs and vanilla extract. Stir using a rubber spatula.
  • Add the dry ingredients to the large mixing bowl with the wet ingredients. Use a rubber spatula to mix until just combined and without clumps.
  • Gently fold in frozen blueberries. Fill up muffin liners to the top (these are large muffins) and place in oven.
  • Bake for 25-28 minutes, until the tops begin to brown and a toothpick comes out clean. Remove from the oven and let cool. Enjoy!

Notes

  • Fresh blueberries or chocolate chips can be used in this recipe.
  • Another fun addition would be chopped pecans or walnuts. Fold in ½ cup with the blueberries.
  • Store muffins in fridge for 3-4 days or freeze.

Nutrition

Calories: 150kcalCarbohydrates: 31gProtein: 5gFat: 1gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 241mgPotassium: 219mgFiber: 4gSugar: 14gVitamin A: 5374IUVitamin C: 4mgCalcium: 67mgIron: 1mg
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Nutrition Facts
Oil-Free Whole Wheat Pumpkin Blueberry Muffins
Amount per Serving
Calories
150
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
1
mg
0
%
Sodium
 
241
mg
10
%
Potassium
 
219
mg
6
%
Carbohydrates
 
31
g
10
%
Fiber
 
4
g
17
%
Sugar
 
14
g
16
%
Protein
 
5
g
10
%
Vitamin A
 
5374
IU
107
%
Vitamin C
 
4
mg
5
%
Calcium
 
67
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.