Blue Berry Muffins with Reduced Calories, Increased Fiber and More Nutrients

This recipe is for Blueberry Muffins using only whole, plant-based (WFPB) ingredients . I hope you will try this recipe. I’m also including the nutrient comparison for your reference (see below). Happy Baking!

⅔ cup unsweetened plant-based milk

Whole Plant-Based Recipe

1 tablespoon ground flaxseeds
1 teaspoon apple cider vinegar
2 cups whole-wheat pastry flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
½ cup unsweetened applesauce
½ cup pure maple syrup
1½ teaspoons pure vanilla extract
1 cup fresh/frozen berries

For detailed baking instructions:  Go to Forks Over Knives Website

So, if you want to lower calories, increase fiber and add more nutrients to your diet – you could choose this muffin over the traditional way of making blueberry muffins.

Here is a traditional list of ingredients for making blueberry muffins using eggs, milk, butter:

Traditional Recipe

1/2 cup butter

2 cups all-purpose flour
1 1/4 cups white sugar
2 eggs
1/2 cup milk
2 teaspoons baking powder
1/2 teaspoon salt

1 1/2 cups fresh/frozen blueberries

Comparison Facts:

  • 1/3 of the calories of the traditional recipe
  • the carbohydrate load is also lower
  • fiber has been increased
  • sugars are 1/2 of the traditional recipe

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