Blueberry Buckwheat Muffins
User Reviews
4.7
26 reviews
Excellent
Blueberry Buckwheat Muffins
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These Blueberry Buckwheat Muffins are tender and tasty, with little pops of flavor from the blueberries. Natural sugar and whole grain flours. 103 calories and 3 Weight Watchers Freestyle SP
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Ingredients
- ¾ cup buckwheat flour I use Bob's Red Mill
- ¾ cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup applesauce unsweetened
- ½ cup Greek yogurt plain, nonfat
- ⅓ cup pure maple syrup
- 1 egg
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a muffin pan with cooking spray.
- In a large bowl, whisk together the flours, baking soda, salt and cinnamon. In a separate bowl, whisk together the applesauce, yogurt maple syrup and egg.
- Add the applesauce mixture to the flour mixture and stir to combine. Do not overmix. Add the blueberries and stir until just combined.
- Divide the batter between the muffin cups (about ¼ cup each). Bake until a toothpick inserted in the center of one of the muffins comes out clean, 13 to 16 minutes.
- Remove the muffins from the pan and allow to cool. Serve or store in an airtight container.
Notes
Nutrition Information
Show Details
Serving
1Muffin
Calories
103kcal
(5%)
Carbohydrates
21.8g
(7%)
Protein
3.6g
(7%)
Fat
0.9g
(1%)
Saturated Fat
0.1g
(1%)
Cholesterol
15.9mg
(5%)
Sodium
310.3mg
(13%)
Fiber
2.6g
(10%)
Sugar
9.7g
(19%)
Nutrition Facts
Serving: 12Muffins
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1Muffin | |
| Calories | 103kcal | 5% |
| Carbohydrates | 21.8g | 7% |
| Protein | 3.6g | 7% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.1g | 1% |
| Cholesterol | 15.9mg | 5% |
| Sodium | 310.3mg | 13% |
| Fiber | 2.6g | 10% |
| Sugar | 9.7g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
26 reviews
Excellent
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