Snack

Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins is for Snack.

Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins takes 15 minutes to prepare.

Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins takes 25 minutes to cook.

Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins makes 15 servings.

The ingredients for Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins are:

1 cup of whole wheat flour
1 cup of wheat germ
1/2 cup of Stevia Blend for baking
2 Scoops of Whey Protein powder
a pinch of salt
4 tsp baking powder
1/4 cup of egg substitute
3/4 cup of 1% Milk
1/2 cup of unsweetened applesauce
3/4 cup of pureed butternut squash
1 cup of blueberries fresh or frozen make sure thawed before use if frozen and drain excess liquid

Here is how you make Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins:

Preheat oven to 350 degrees.Stir all dry ingredients in a large bowl. In a separate bowl stir in egg substitute, milk, applesauce & pureed squash blend well then add the mixture to dry ingredients mixing on low for apx 3mins or so. Gently fold in blueberries.Spray muffin tin with non-stick cooking spray....fill cups about 3/4 full....should make for 15... Put water in empty cups then bake at 350 degrees for 20-25 minutes till brown and fork is smooth.Serves: 15Number of Servings: 15Recipe submitted by SparkPeople user JEFONDE.

The nutritional information for Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 93.5

• Total Fat: 1.2 g
• Cholesterol: 0.7 mg
• Sodium: 147.0 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 2.8 g
• Protein: 5.9 g

The dietary needs meet for Under 100 Cal. Blueberry Butternut Squash Whole Wheat Muffins is Low Fat