I am always on the look out for trying different ways to lighten up otherwise typically unhealthy foods, like muffins.
These muffins I created are not only moist, but have texture and flavor. I tried to use a smaller amount of sugar in this recipe, if you prefer sweet, try adding a tablespoon of honey to the mix. These muffins run about 230 calories each, a vast difference from the typical calories you encounter.
If you ever want to lighten up a baked good, try substituting 1/2 the amount of fat for fruit puree. So, if the recipe calls for 8 tablespoons of butter, use only 4 tablespoons of butter and 4 tablespoons of pumpkin, sweet potato puree, or applesauce.
Also, if you aren’t a fan of sour cream, although you can barely taste it in this recipe- try plain yogurt or vanilla flavored yogurt. I have yet to try it in this recipe, but I have used vanilla yogurt in baked goods before and it works great!
Blueberry Muffins
2 tablespoons of medium shredded unsweetened coconut
2 tablespoons of sweet potato puree
3 tablespoons of unsalted butter, melted
1/2 cup of oats
1 cup of blueberries
1/2 teaspoon lemon rind
1 teaspoon of vanilla extract
1 cup of white flour
1/2 cup of whole-wheat flour
1 teaspoon of baking soda
1 and 1/2 teaspoons of baking powder
1 cup of light sour cream
2 eggs, beaten
1/4 teaspoon of salt
3/4 cup of brown sugar
1 1/2 tablespoons of maple syrup
Preheat oven to 375 degrees.
Mix together the dry ingredients and salt in small bowl. In large bowl, beat the eggs with the sour cream, sweet potato puree, and vanilla extract until combined.
Beat together the butter and brown sugar in a small saucepan over low heat until melted together. Stir the sugar/butter mixture into the egg mixture. Stir in the oats.
Then, fold the flour mixture in as well as the blueberries.
Lightly spray muffin pan and fill cups about 2/3 full. Bake for about 25 minutes. Enjoy!
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