Creamy Greek Yogurt Popsicles swirled with roasted strawberries and roasted blueberries.Read More
Ultra rich and fudgy, these Greek Yogurt Brownies don't taste healthy at all! Made in one bowl, with no butter or oil, they come together in under 30 minutes.Read More
I think we're due for another "Skinny Muffin", don't you? Judging by the popularity of my Skinny Blueberry Muffins, I'd say people like this kind of thing!
So here's the skinny, on what makes them "skinny". See what I did there? These muffins contain NO BUTTER, and NO OIL. They use bananas and applesauce instead. Also, they are low sugar. The bananas and unsweetened applesauce have natural sweetness, so we only need to add a little extra. I also used a mixture of whole wheat and all purpose flour. You can play with the mixture of flours, and even make them all whole wheat if you want! Each muffin is also LESS than 150 calories!Read More
So it's a new year and we're all trying to eat a little better right? Some of us are on juice diets, or cleanses, or other various forms of dieting. And some of us are just trying to better balance out our diets. And by balance I mean taking one bite of chocolate cake, then two bites of salad, then one more bite of chocolate cake, and so on... :) I've shied away from making many "healthy" desserts in fear of them tasting too...well, healthy! I want to be able to enjoy it like I would any other sweet and not have it taste weird. Something I would actually have a craving for, not just something to substitute a regular dessert for. And I have found it, with my Skinny Blueberry Muffins!!
If I didn't tell you these were low calorie, low fat, skinny muffins, and you ate one, you wouldn't even know! They're that good. They are lightly sweetened, and still taste delicious. NO BUTTER. NO OIL. Yes, you read that right. None! They use Greek yogurt and applesauce in place of butter and oil. Also! Low sugar! Instead of the full amount of sugar I would have used, I used half the amount, and replaced the other half with Stevia In The Raw. It's a natural sweetener that has ZERO calories. Did I mention that each muffin has only 80 calories? I couldn't believe it either! One more reason why you've gotta try them. One more thing.. Yes, another! I added in a bit of whole wheat flour. You can play with the amount any way you'd like. I used whole wheat flour for 1/4 of the total flour amount. Add more or less, whatever floats your boat!
Now, don't go running for the hills on me. I get that these might sound like some funky muffins.. But trust me! I have made 2 batches of them in the last 2 days and my friends and family have LOVED them! To illustrate just how much they loved them, let's just say that 15 of these muffins didn't last 24 hours between my parents and I... Just think about that for a minute ;-) Don't think about it too much, I don't want you getting a bad impression of me. They're SKINNY muffins, remember? That means you can eat as many as you want! Right?!
Here's the Calorie breakdown:
Greek Yogurt: 80
Whole Wheat Flour: 225
All Purpose Flour: 670
Total: 1195, divided by 15 muffins = approx. 80 calories per muffin
I used frozen blueberries the first batch, and fresh the second. You can use either, and they will still be great! However I suggest using fresh berries. They make them taste twice as amazing, and they won't turn your batter purple like the frozen ones can do.
Skinny Blueberry Muffins:
Makes 15 muffins
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tea. baking powder
1/2 tea. salt
1/2 cup sugar
1/2 cup Stevia In The Raw
1/2 cup applesauce
1 container Greek Yogurt (I used a 5.8 oz container of blueberry flavored)
1 cup fresh blueberries
Preheat oven to 425 and grease 2 muffin tins
In a large bowl combine all of the dry ingredients: all-purpose flour, whole wheat flour, baking powder, salt, sugar, and stevia.
In a medium bowl gently whisk the eggs. Then whisk in the applesauce. Gently add in the greek yogurt. Make sure to whisk most of the lumps away that the yogurt causes.
With a rubber spatula, GENTLY FOLD in the wet mixture, while sprinkling the berries in. You want to fold just until there are no dry spots left at the bottom of the bowl. It will be very thick. Do not over mix!!! Stirring and over mixing will result in tough rubbery muffins.
Let it sit for 2 minutes.
Spoon heaps into the muffin tins, filling each one about 2/3 full. You should be able to get 15 muffins.
Bake at 425 for 5 minutes. Then, turn the oven down to 375 and bake for 10 more minutes. Let cool on a wire rack, and enjoy!