Muffin but the Good Stuff...

Serving Size: 1 muffin (1/12th of recipe)
Calories: 184
Fat: 3g
Sodium: 249mg
Carbs: 35.5g
Fiber: 3g
Sugars: 16.5g
Protein: 4.5g

PointsPlus® value 5*

HG Alternative: If made with an equal amount of Splenda No Calorie Sweetener (granulated) in place of the granulated white sugar, each muffin will have 146 calories, 25.5g carbs, and 5.5g sugars (PointsPlus® value 4*).

If we're going to eat sweet baked goods in the a.m., they better not be calorie catastrophes, bent on bombing our healthy eating plan for the day. This is the face of a muffin you can trust. (Let's pretend muffins have faces for the sake of discussion, shall we?)

Prep: 20 minutes
Cook: 25 minutes

1/4 cup whole-wheat flour
3 tbsp. old-fashioned oats
3 tbsp. brown sugar (not packed)
2 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
1/8 tsp. cinnamon

1 1/2 cups whole-wheat flour
1/2 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup no-sugar-added applesauce
2/3 cup granulated white sugar (or HG Alternative)
1/2 cup egg whites or fat-free liquid egg substitute (like Egg Beaters Original)
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
1/4 cup light vanilla soymilk
1/4 tsp. vanilla extract
1 cup blueberries (fresh or thawed and drained from frozen)

Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray. 

Combine streusel ingredients in a medium bowl. Mix and mash until uniform and crumbly.

To make the muffins, in a large bowl, combine both types of flour, baking powder, baking soda, and salt.

In a medium-large bowl, combine all remaining muffin ingredients except blueberries. Whisk until uniform. (Don't worry if the butter doesn't break up completely.) Add mixture to the large bowl, and stir until just mixed and smooth. (Batter will be thick.) Fold in blueberries.

Evenly distribute batter among the cups of the muffin pan (cups will be very full), and smooth out the surfaces. Sprinkle with streusel.

Bake until a toothpick inserted into the center of a muffin comes out clean, 22 - 24 minutes.


*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.
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