I have been searching for a long time to find baked goods that align with my nutrition, fitness, and weight loss goals I am currently working towards. I was over looking at the Hungry Girl website and found her recipe for Blueberry Streusel Muffins and knew it was something I could work with.
When I first worked it out using a calorie calculator, I simply replaced her whipped butter with my vegan butter and they fit within my calorie budget for treats. But I knew I could do better because who doesn't want more bang for their calorie buck. So when I made them this morning, I started making some adaptations and am super excited about the result; a muffin that's less than 100 calories...and tastes good!!!
Bonus points that these are also dairy free.
Low Fat Blueberry Strawberry Streusel Muffins
adapted from the Hungry Girl Blueberry Streusel Muffins recipe
Makes 12-15 muffins
Ingredients for Streusel Topping
1/4 cup whole wheat flour
3 tablespoons old fashioned rolled oats
2 tablespoons brown sugar (not packed)
2 tablespoons unsweetened applesauce
1/4 teaspoon ground cinnamon
Ingredients for Muffins
1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup unsweetened applesauce
2/3 cup granulated white sugar
1/2 cup egg whites
1/4 cup unsweetened cashew milk
1/2 teaspoon vanilla extract
3/4 cup blueberries
1/4 cup chopped strawberries
Instructions
Preheat oven to 350F and line a muffin tin with paper liners or spray the tin well with cooking spray. My muffins stuck to my paper liners so next time I make them I'll spray the liners too. Set aside.
In a small bowl, mix together the ingredients for the streusel. It will be thick. Set aside for later.
In another bowl, mix together the applesauce, sugar, egg whites, cashew milk, and vanilla extract.
In large bowl, mix together the flours, baking powder, baking soda, and salt.
Combine the wet and dry ingredients and stir to bring it together.
Fold in the berries and you're ready to go!
Scoop and plop your batter into your prepared muffin tin and fill them about 3/4th full. They will poof up. Depending on the size of your tin and how much you fill them, you might get as little of 12 muffins or up to 15 like I did.
Take your streusel topping and divide it over the top of each muffin. It's about 2 teaspoons worth per muffin. Again, depending on how many muffins you're making, this can differ. I used my fingers to drop it onto the muffins in chunks.
Bake for about 12-15 minutes until they start to brown slightly around the edges. I like a soft, almost under-baked cake or muffin so tend to pull them out sooner rather than later. If you used pasteurized egg whites it shouldn't matter if they are not completely done anyway.
Remove from the tins to cool and enjoy your muffin (or two) with a warm cup of tea or coffee!
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