Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whole wheat flour

  2. 2 1/2 Tb splenda blend (or 1/4 cup white sugar)

  3. 1 1/2 tsp baking powder

  4. 1/4 tsp baking soda dash salt

  5. 1/2 cup apple sauce

  6. 2, 6 oz containers ff lemon yogurt (so 12 oz total)

  7. 1 large egg

  8. 1 tsp vanilla zest of

  9. 1 lemon

  10. 1 1/2 - 2 cups blueberries, rinsed and patted dry

  11. 1-2 cups fat free cool whip

  12. 12 strawberries

  13. 12 large

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees and line 12 muffin cups with paper liners, or in my case I just used silicon baking cups. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside. In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick. Add the blueberries and stir gently. Divide the batter between the 12 silicon baking cups (or lined baking cups) (they will be very full cups) and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack. Once completely cool use a spatula to pile on a healthy serving of cool whip. Quarter strawberries and add in a pinwheel pattern on top, add another little blob of cool whip and top with the largest blueberry you can find. Chow!


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