Blueberry Buckwheat Muffins
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
Servings: 12 Muffins
Calories: 103kcal
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 unsweetened applesauce
- ½ cup plain nonfat Greek yogurt
- ⅓ cup pure maple syrup
- 1 egg
- 1 cup fresh or frozen blueberries
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
Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (SmartPoints), 3 (Points+)
Nutrition
Serving: 1Muffin | Calories: 103kcal | Carbohydrates: 21.8g | Protein: 3.6g | Fat: 0.9g | Saturated Fat: 0.1g | Cholesterol: 15.9mg | Sodium: 310.3mg | Fiber: 2.6g | Sugar: 9.7g
