No-Added-Sugar Blueberry Muffins
No granulated white stuff needed in these treats. Instead, they’re made with a naturally sweet combo of applesauce and puréed ripe bananas (not to mention fresh blueberries). Just note that the muffins may look paler than others you’ve made before—because the batter is low in sugar and fat, they won’t brown much in the oven. If you’re left with extra muffins, freeze and then reheat in the microwave for 20 to 30 seconds whenever you’re ready to enjoy.
1 small, very ripe
2 large egg(s)
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- Peel the banana, break it into pieces, and add to a small food processor. Add the applesauce and pulse until completely smooth, stopping to scrape down the sides of the bowl as needed. Add the eggs and oil and pulse until well combined.
- In a medium bowl, combine the flour and banana mixture. Fold in the berries. Divide the batter among the prepared muffin cups. Bake until a tester inserted into the centers comes out clean, about 15 minutes. Serve warm or at room temperature.
- Serving size: 1 muffin
SERVING SIZE (1 muffin) 128 Cal, 3 g Total Fat, 0.5 g Sat Fat, 260 mg Sod, 21 g Total Carb, 4 g Sugar, 0 g Added Sugar, 1 g Fib, 3 g Prot.