Skinny Blackberry Muffins
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My Skinny Blackberry Muffins can also be Skinny Blueberry Muffins if you prefer. WJ doesn’t like the ‘seeds’ in blackberries and much prefers blueberry muffins that why I made blackberry er, I mean, I was out of blueberries and was forced to make these blackberry muffins instead. Yeah, that’s it!
Pin this to your breakfast board.
Skinny Blackberry Muffins
Before we get to the recipe, let me tell you what my boys have concocted! So they are well aware of my blog. They helped with many posts and both want to do a video for you. I’m all about pimping out my kids for a click, we just haven’t had the time to make it yet. So, they’re always coming up with recipe ideas and experiments. It’s really funny. This time, however, instead of a recipe, they have decided that I need to become affiliated with a video/ds gaming company and test new games, and by ‘me’ they mean ‘them’ because, well, I don’t even know how to turn on the ds game!
Those silly boys, they really want me to make money at this blogging gig……. NOT!
Ingredients you’ll need
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace
- flour
- honey
- brown sugar
- apple sauce
- Greek yogurt
- egg
- almond milk
- blackberries
Other Muffin recipes you may like:
Skinny Blackberry Muffins
Ingredients
- 2 1/2 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup honey
- 1/2 cup brown sugar
- 3/4 cup unsweetened apple sauce
- 1/4 cup Greek yogurt nonfat plain
- 1 large eggs beaten or Egg Beaters equivalent
- 3/4 cup unsweetened unflavored almond milk unsweetened
- 1 cup blackberries fresh or frozen
Instructions
- Preheat oven to 325F degrees. Spray muffin tins with nonstick spray or use cupcake liners. (Muffins may stick to liners so spray them as well if you use liners.)
- In a large bowl, add flour, baking soda, and salt.
- In a separate bowl, mix the honey and brown sugar together. It will be thick. Add the apple sauce, yogurt, and beaten egg.
- Pour the wet ingredients into the dry ingredients. Add milk. Fold together carefully. It will be thick. Add more Greek yogurt 1 T at a time if you feel they are too thick. Gently fold in the blackberries. Do not overmix or muffins wil be tough.
- Divide the batter between 12 muffin tins. Fill 3/4 full. You may have more than 12 muffins depending on the size of your tins. Just fill another tin if you do. Bake for 18 to 20 minutes until lightly browned on the edges. When done, the center should spring back after being touched.
- Great served hot by themselves or with honey.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
These sound delicious! I look forward to trying them! Came over from the Time to Sparkle Link Party.
So glad you’re visiting! Thank you, and I wish I had more of these donuts!
These look great! I love baking with almond milk and applesauce. 🙂 Visiting from Feeding Big.
These look delicious! I’m so glad I found your post via #SITSSHAREFEST! YUM!!!
OH yay! I am too, coming to visit you now!
I love that this recipe uses ingredients I already have in the house. Thanks for sharing.
I know, I’m going to try and make more ‘skinny’ recipe but not using all that crazy substitutions I see in some recipes! Thanks for stopping by!
wow ! Oil-free Muffins !! I always feel nervous about oil-free recipes and tend to add some anyway. but these look fantastic. I’ll try them next week.
Thank you, I think it’s the apple sauce/yogurt combo that keeps them moist.
If it were up to my daughter, I would be posting about kale and fruit smoothies everyday 🙂 She has only been back for a month, so she is still a bit confused by the whole thing. Who knows, she might want to be in her own video soon. Awesome muffins Paula!
Thanks Lisa!
Ok, absolutely love this recipe Paula. Love that used greek yogurt, almond milk, and egg beaters. Definitely a skinny version… totally pinning this! Thanks Paula, and can’t wait to see the video of your little guys.
Thank you! Lincoln wants to teach everybody how to grill and lord only knows what Ryder will do…a standup comedian possibly 🙂
These look great, Paula, and I love the lightened up recipe! Can I substitute regular milk if I don’t have almond milk on hand?
I like your new tabbed widget for popular and recent posts!
Yes, they just won’t be as ‘skinny’ but the texture should be the same.
Yeah, I found that about a month or so ago after going through several. I could never get the one on Jetpack to pull anything but the day’s stats. I like that it takes up less space. I actually haven’t looked at the stats on it thought. Don’t know if people click the tabs, etc.
How funny, my kids are chomping at the bit to write posts and they are always coming up with food ideas for me (those will never happen!). I love these muffins Paula! I feel lighter just reading the ingredients!
I need to feel lighter myself after Blueberry pound cake all week :/ Funny, the boys give me food suggestions too, they’ve actually had a couple of good ones (out of, say, 1,000!)