Home » Weight Watchers Friendly Blueberry Muffins

Weight Watchers Friendly Blueberry Muffins

One-Point Blueberry Muffins stuffed with protein and packed with blueberries. They are the family’s favorite!

SERVING: Makes regular size 12 muffins

WHAT INGREDIENTS WILL REQUIRE FOR MAKING THESE MUFFINS?

  • Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
  • Baking powder
  • Unsweetened applesauce
  • It is a matter of water (give or take, based on the consistency of the batter)
  • Zero-point white sugar granulated substitute ( I make use of the Lakanto Classic Monkfruit Sugar)
  • Large egg or two large egg whites at room temperature.
  • Fresh blueberries or frozen. I prefer fresh blueberries. If you’re using frozen, I would not recommend the freezing process.

HOW CAN I MAKE THESE BLUEBERRY MUFFINS?

Preheat the oven to 350 degrees.


A large bowl of mixing mix eggs with water, applesauce, and sugar substitute.

Blend them.

Make sure to add Kodiak pancake mix as well as baking powder.

Stir until well combined.

Incorporate frozen or fresh blueberries.

If you are using frozen blueberries, I suggest not thawing them!

You can also sprinkle the frozen blueberries in a pinch of flour to rise instead of sinking into the lower part of the batter. This will ensure that the batter won’t turn dark.

Spray the muffin tins with cooking spray or muffin liners.

Pour the batter into 12 muffin cups.

Bake at least 16-18 mins or till a toothpick is removed clean.

Remove them from the oven and cool them down for five minutes before taking them out of the muffin tin.

Sprinkle the tops of the cakes with powdered sugar if you wish.

TIPS:

  • Eggs should be temperatures at room temperature, which helps to make a smooth mix that holds air and expands once baked. The expansion makes the muffins light and light.
  • The cupcakes should be filled to lines 3/4 of the way entirely. In case you overfill them further than that, there will be no space left for expansion and will fall. If you fill them lower than that, there’ll be enough room to expand them to which they will be unable to get. Filling the muffin tins to 3/4 is the key!
  • Do not overmix. If you overmix the batter for muffins too much, you could end up with a highly dense muffin with massive air pockets inside.

INGREDIENTS:

  • 1 1/2 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
  • 1 tsp baking soda
  • 1/2 cup of applesauce that is unsweetened
  • 1/2 cup of water (give or take, based on the consistency of the batter)
  • 1/4 cup zero-point white substitute for sugar ( I make use of the classic Monkfruit sweetener from Lakanto)
  • One large egg or two large eggs whites at room temperature
  • One cup froze or fresh blueberries *see note section to find frozen blueberries.

DIRECTIONS:

  1. Pre-heat oven to 375°F.
  2. Within a mixing bowl, large enough, mix eggs and water with applesauce, as well as a sugar substitute.
  3. Mix. Mix in Kodiak pancake mix/protein powder along with baking soda. Stir until well combined.
  4. Incorporate frozen or fresh blueberries. ( I often add more to the batter and cover them up a little by it.).)
  5. Spray the muffin pan with cooking spray, or use muffin foil liners.
  6. Mix batter and place it in 12-cup muffin cups. Bake for 16-20 minutes, or until a toothpick is clean.
  7. Remove them from the oven and allow them to be calm down for five minutes before taking them out of the muffin tin.
  8. The leftovers can be stored inside an airtight container inside your refrigerator for upto five days or put in the freezer for upto two months.
  9. Sprinkle the tops with powdered sugar, if you wish.

NOTES:

  1. I would suggest using muffin liners made of foil, as well as spraying your muffin pan with non-stick cooking spray. The muffin liners made of paper tend to stick to the batter when they aren’t completely cooled.
  2. It is the Lakanto Monkfruit Sweetener (sugar substitute) which is in this recipe earns zero points. Be aware that the points count can differ based on the sugar substitute you choose to utilize. Lakanto Monkfruit Sweetener has the same ratio as natural sugar. If you decide to use a sugar substitute, you’ll need to select the same as raw sugar, listed on the back of the sugar substitute’s package.
  3. Place in an airtight jar for up to an entire week.
  4. To increase the protein content, you can replace a 1/2 cup Kodiak Pancake mix with 1/2 cup (100-110 calories) Protein powder with flavor (or approximately two scoops of Angel Food Cake Protein Powder)

Makes regular size 12 muffins

1 PersonalPoint™ for one muffin

This number shows the PersonalPoints™ range. The points will vary based on your individualized plan or depending on your zero-point food list.

Yield: 12

Weight Watchers Friendly Blueberry Muffins

Weight Watchers Friendly Blueberry Muffins

One-Point Blueberry Muffins stuffed with protein and packed with blueberries. They are the family's favorite!

Prep Time 5 minutes
Cook Time 16 minutes
Additional Time 4 minutes
Total Time 25 minutes

Ingredients

  • 1 1/2 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
  • 1 tsp baking soda
  • 1/2 cup of applesauce that is unsweetened
  • 1/2 cup of water (give or take, based on the consistency of the batter)
  • 1/4 cup zero-point white substitute for sugar ( I make use of the classic Monkfruit sweetener from Lakanto)
  • One large egg or two large eggs whites at room temperature
  • One cup froze or fresh blueberries *see note section to find frozen blueberries.

Instructions

  1. Pre-heat oven to 375°F.
  2. Within a mixing bowl, large enough, mix eggs and water with applesauce, as well as a sugar substitute.
  3. Mix. Mix in Kodiak pancake mix/protein powder along with baking soda. Stir until well combined.
  4. Incorporate frozen or fresh blueberries. ( I often add more to the batter and cover them up a little by it.).)
  5. Spray the muffin pan with cooking spray, or use muffin foil liners.
  6. Mix batter and place it in 12-cup muffin cups. Bake for 16-20 minutes, or until a toothpick is clean.
  7. Remove them from the oven and allow them to be calm down for five minutes before taking them out of the muffin tin.
  8. The leftovers can be stored inside an airtight container inside your refrigerator for upto five days or put in the freezer for upto two months.
  9. Sprinkle the tops with powdered sugar, if you wish.

Notes

  • I would suggest using muffin liners made of foil, as well as spraying your muffin pan with non-stick cooking spray. The muffin liners made of paper tend to stick to the batter when they aren't completely cooled.
  • It is the Lakanto Monkfruit Sweetener (sugar substitute) which is in this recipe earns zero points. Be aware that the points count can differ based on the sugar substitute you choose to utilize. Lakanto Monkfruit Sweetener has the same ratio as natural sugar. If you decide to use a sugar substitute, you'll need to select the same as raw sugar, listed on the back of the sugar substitute's package.
  • Place in an airtight jar for up to an entire week.
  • To increase the protein content, you can replace a 1/2 cup Kodiak Pancake mix with 1/2 cup (100-110 calories) Protein powder with flavor (or approximately two scoops of Angel Food Cake Protein Powder)

Makes regular size 12 muffins

1 PersonalPoint™ for one muffin

This number shows the PersonalPoints™ range. The points will vary based on your individualized plan or depending on your zero-point food list.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 65Total Fat: 1ggSaturated Fat: 0ggTrans Fat: 0ggUnsaturated Fat: 3ggCholesterol: 12mgmgSodium: 55mgmgCarbohydrates: 11ggNet Carbohydrates: 9ggFiber: 2ggSugar: 1ggProtein: 7gg

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