Low Fat Whole Wheat Blueberry Muffins

Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 ptsCalories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g

• 1 cup unsweetened applesauce
• 2 cups 100% whole wheat pastry flour (Bob's Red Mill) *
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups blueberries (about 6.5 oz)
• 1 large egg, beaten
• 1 tsp vanilla
• 2 tbsp melted butter or margarine

Preheat oven to 325°. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

*on the website she suggested that if you don't have this flour then use 1/2 white and 1/2 wheat flour...that's what I did and they turned out perfect!!

So, Gary and I have been cooking from this website:

http://www.skinnytaste.com/

every day for the last week and a half. We make dinner using her recipes every night (more recipes to come) and I wanted to try a breakfast recipe. We had a bunch of blueberries so this recipe was perfect. Our kids LOVED these and have already asked for them again. Can't complain about yummy HEALTHY food!! :)