Ok, I admit, I LOVE blueberry muffins.  My Mom used to make them all the time.  I have her recipe, its from Companies Coming Muffin Mania.  But it has white flour, butter, white sugar…not healthy in my book!

So here is my version; whole grain flour, no added fat, low sugar, added protein.  The kicker is….it tastes like the original!!  That’s success!! I do like muffins that also have other healthy goodies added like flax, oats, wheat germ etc.  But for this recipe, I wanted it to taste like a traditional muffin.

Makes 12 muffins

Dry:
1 1/4 c spelt flour (could also use whole wheat flour.  For gluten free use 3/4 c oat flour, 1/2 c brown rice flour)
1/2 cup vanilla whey protein powder (unflavored works too).
1/2 cup NuNaturals stevia baking blend (could also use Splenda, or 10-12 packets of stevia)
1 Tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups frozen blueberries (unthawed)

Wet:
1 egg
1 tsp vanilla
1/3 cup unsweetened applesauce (1 snack pack)
1 cup low fat milk (I used Unsweetened Vanilla Almond Breeze)

Preheat oven to 375 degrees.  Mix dry together in seperate bowl, putting in the frozen blueberries last.  Mix wet in seperate bowl.  Add the wet ingredients to dry, stirring only to moisten (I use a fork).  Pour batter into muffin tins sprayed with cooking spray or use the paper liners.  Bake for 18-20 minutes (until toothpick comes clean).

Nutrition (per 1 muffin):
Cals: 108  Fat: 1.5g  Carbs: 18g  Fibre: 4.4g  Sugars: 2.5g  Protein: 6g