I like these muffins because you can play around with the ingredients. It uses a healthy-base recipe of white whole wheat flour, no calorie sweetener, applesauce, baking soda and egg whites — you pick what you want the flavor focus to be on! I chose vanilla and blueberries because, well, I like those flavors AND it was what I already had in the kitchen. I didn’t have to make a Publix run for this recipe! So you be the chef here… Choose your favorite fruit — strawberries, bananas, raspberries, peaches, etc. Then pick a flavor to highlight. There are so many different flavored pudding mixes and extracts that the possibilities are endless. One bit of advice: Make sure to use fresh fruit instead of frozen so there is no excess water from thawing. That could make for a very mushy muffin.
Blueberry Vanilla Muffins
1 cup white whole wheat flour
1 tsp baking soda
1/2 packet vanilla pudding mix
1 cup Splenda, Stevia or any zero-calorie sweetener
2 tbsp brown sugar
1 tbsp vanilla
1/2 cup applesauce
1 egg white
1 cup blueberries
Preheat the oven to 350 degrees.
In a small bowl, combine the flour, baking powder and vanilla pudding mix. In the bowl of a stand mixer, combine the sugar, vanilla, applesauce and egg white. Slowly add the dry ingredients and mix until well combined. Fold in the blueberries with a spatula. Pour into a lined muffin tin and bake for about 15-18 minutes.
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