Believe me, it is possible to make healthy, low fat, low sugar muffins. I know you may love your Timmy’s Muffin in the morning, but they are so full of fat (even the so-called ‘low-fat’ ones are not what they are cracked up to be) and sugar, you can literally watch the scale move up after you eat one. After eating one every day for a week, you are pretty much guaranteed to see the ‘Wide Load’ appear on your backside….
I must admit, I had a good time this past summer. Lots of fun in the sun, good food and good times…unfortunately it has left my clothes feeling a wee bit tight of late so it is time to get myself back into the groove.
Summer fun is pretty much over. I look at the beginning of Fall like the New Year, why wait until January 1st to make that resolution to lose a few pounds? Start now to lose your summer flubber so you will look smashing in your Little Black Dress at your company Christmas Do.
Hence, I been on a mission to make a batch of healthier-for-you muffins that make you feel good about eating them and not hiding in your closet swearing you’ll never wear a bathing suit ever again. At least until they come out with a size equal to cover a Blue Whale….
So now that I have perfected the recipe, I will gladly share it with all you other summer flubbers out there. Eat. Enjoy. Guilt-Free.
Health Nutty Blueberry Muffins
1 1/2 Cups Whole Wheat Flour 1/4 Cup Wheat Bran
1/2 Cup Brown Sugar 1/4 Cup Whole Rolled Oats
1/4 Cup Ground Flax Seeds 2 tsp. Baking Powder
1 tsp. Baking Soda 1/2 Cup Chopped Walnuts
1 Cup Fresh or Frozen Blueberries 1/2 Cup Unsweetened Applesauce
1 Cup Buttermilk * 1 Egg
1 tsp. Vanilla Extract
Preheat oven to 350°F. Grease a 12 Cup Muffin tin or use paper liners.
In a large bowl, combine whole wheat flour, brown sugar, wheat bran, ground flax, rolled oats, baking powder and baking soda. Whisk out any lumps from the brown sugar. Add chopped nuts and gently fold in the blueberries. If using frozed berries, combine to completely coat the berries in the flour mixture. Set aside.
Combine buttermilk, egg, vanilla and applesauce, whisk until well combined. Add to dry ingredients all at once. Gently mix with a spatula until it just starts to come together. Never overbeat muffins or they will be tough.
Fill muffin tins close to top. Bake in a preheated oven for 15-20 minutes until tops of muffins spring back when lightly touched.
Cool on a wire rack. Makes 12 Muffins
* You can make your own Buttermilk by placing 1 Tbsp of Lemon Juice or Vinegar into a glass measuring cup, top up with regular, light or skim milk to the 1 cup level. Stir and let sit for 5 minutes. I used 1% milk in this recipe.
** Nutritional Info Per Muffin **
Calories: 166 (Calories from Fat: 48)
Total Fat: 5.33g (Sat.Fat: 0.61g)
Total Carbs: 26g