Ingredients for Whole Wheat Blueberry Muffins Sugar Free Splenda
- Unsweetened Applesauce
- Skim Milk
- Splenda Granular
- Vanilla Extract
- 2 large eggs
- Whole Wheat Flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Frozen Blueberries
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How to Make Whole Wheat Blueberry Muffins Sugar Free Splenda
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the wet ingredients: 1/2 cup unsweetened applesauce, 1/2 cup milk (dairy or non-dairy), 1/2 cup Splenda (or 1 cup granulated sugar), 1 teaspoon vanilla extract, and 2 large eggs.
- In a separate bowl, whisk together the dry ingredients: 2 cups whole wheat flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
- Gently fold the dry ingredients and 1 cup frozen blueberries into the wet ingredients until just combined. Do not overmix.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
20g
Fat
1g
Carbs
6g