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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Servings: 12 muffins
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.
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