Nicole of Making Good Choices was the BSI hostess this week. While I linked to her earlier in the week, Nicole I apologize for not updating the BSI page until today!
Again being the procrastinator that I am, I almost always wait until Sunday to my BSI recipe. And for the most part, try to make recipes with ingredients I have on hand. Our store was selling fresh blueberries for $1.50 a pint so that was my inspiration.
Any regular readers of my blog know I don’t bake much. Typically because most desserts are not insulin worthy in my book! So over the years my palate has definitely steered away from sweets and more to savory.
So I decided to make a one bowl blueberry applesauce muffin. I know many camps say you need to separate the wet, incorporate the dry, blah blah blah, but I am lazy. I did add the wet ingredients and mixed well before throwing everyone else in the pool.
I would like to note that the same size blueberry muffin from Otis Spunkmeyer comes in at 230 calories, 13 grams of fat and 27 carbs. It gets a grade of C for being very high in sugar and high in fat.
Mine gets a grade of A-, for being low in saturated fat 😀
One Bowl Blueberry Applesauce Muffins (printer friendly version here)
Makes 12 servings (each muffin: 135 calories, 1.2 fat, 28.7 carbs, 1.4 fiber and 3.1 protein)
|1 1/4||cup unsweetened applesauce|
|1||teaspoon grapeseed oil|
|1/4||cup honey (I used agave nectar)|
|1||cup whole wheat flour|
|1||cup all-purpose flour|
|2||teaspoons baking powder|
|3/4||teaspoon baking soda|
|1/4||cup quick oats|
|1||tablespoon brown sugar|
- Mix egg, applesauce, oil, honey (or agave nectar) together.
- Throw in remaining ingredients through blueberries and mix until just combined. Using a 1/4 cup measuring cup, fill 12 muffin tins.
- Mix oats and brown sugar and evenly distribute over muffins. Bake at 375 for 17 to 20 minutes. Let cool before removing from muffin pan.