Low Calorie Blueberry Muffin
2 WW Points per serving
Prep Time5 minutes mins
Cook Time22 minutes mins
Total Time27 minutes mins
Servings: 12
Author: Drizzle
- 1 1/2 cup All-purpose flour
- 2 tsp Baking powder
- 1 Egg
- 2/3 cup Monkfruit sweetener (granulated)
- 1 cup Unsweetened plain almond milk
- 1/3 cup Nonfat plain Greek yogurt
- 1 tsp vanilla
- 1 1/4 cup blueberries I found frozen worked best as fresh blueberries can be too large and make a mess of the muffins
- 2 tbsp Canola oil
Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick cooking spray. If using liners, spray the liners.
In a bowl, whisk together the wet ingredients until smooth.
Mix in the dry ingredients until just combined, then slowly fold in the blueberries. Be careful not to overmix, as this makes the muffins tough.
Divide the batter over the 12 muffin cups and bake for approximately 22 minutes or until baked through.
Let cool.. makes 12 muffins, best stored in a sealed container and/or in the fridge.
WW Points - 2 points per muffin, using the WW recipe builderÂ
Nutritional Info (Using My Food Data) - Calories100... Total Fat 3.2g Fat... 0.36g...Trans Fat 0.01g...Cholesterol 15.9mg.... Sodium 104.4mg ...Total Carbohydrate 14.7g ...Dietary Fiber 0.85g... Total Sugars 1.8g... Includes 0g Added Sugars... Protein 2.9g... Vitamin C 1.5mg ...Vitamin D 0.3mcg... Iron 0.9mg... Calcium 52.7m
Serving: 1ea | Calories: 100kcal