A fruity muffin is a great way to start any morning! My Healthy Blueberry Pineapple Muffins are moist, tasty and ideal for busy people and hungry littles.
Post Updated: [4/25/19] The warmer spring weather makes me crave fruit. So for my littles this week I am making a batch of these Healthy Blueberry Pineapple Muffins. These are a change from the usual pumpkin, banana and chocolate flavors and a great transition to spring fruit season. Packed with bloobs and pineapple, these little guys are super moist, tasty and perfect with coffee.
I deem this week (and maybe the week after that) Muffin Week! And today it’s all about Healthy Blueberry Pineapple Muffins. Oh and about this abnormally late post we are moving.. you know… no big deal.
It’s a little nuts right now. Nutty nutty nuts. We are moving, tearing up floors, ripping up carpet, unpacking, cleaning, tennis lessons, living between 2 houses and chasing a speedy baby around. So needless to say I am not spending much time in the kitchen. Easy, healthy, make ahead are where it’s at right now.
That means lots of crockpot meals, quesadillas, eggs, meatballs, pasta, pizza, tartines, large batches of oatmeal and muffins.
These muffins have been a life saver this week as a portable breakfast and snack as we move and I run between houses.
These particular muffins are super soft, moist and lightly sweetened with fresh bursts of blueberry and pineapple. They are made with whole wheat flour which adds fiber and is better for you. Plus and this is a big plus in my book – there is only 1/3 cup of sugar and 2 tablespoons of oil in the entire recipe!!! Crazy right?!
But don’t be alarmed. The blueberries and pineapple add a beautiful fruity sweetness, while the applesauce adds moisture to the delicious little muffins. Each little fruity muf-n (this is the cool spelling) is packed with 4.5g protein, 3g fiber, only 140 calories and 8g of sugar.
If you have 30 minutes to spare and need a quick healthy treat, give these muffins a try. These little babies will be fueling us all week long 👅
Yields Dozen Muffins.
Ingredients
- 2 1/4 cups Whole Wheat Flour
- 1/3 cup sugar
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 3/4 tsp kosher salt
- 2 tablespoons canola oil
- 4 ounce or 1/2 cup natural applesauce
- 3 large eggs, lightly beaten
- 1 8-ounce can crushed pineapple
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 350. Line a muffin tin with liners or grease the muffin tin.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt.
- Make a well in the dry ingredients and add oil, beaten eggs, applesauce, and pineapple. Lastly, lightly fold in the blueberries. Scoop the batter into the prepared muffin tin.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20-25 minutes. Transfer the muffins to a wire rack and let cool.
Notes
{Low sugar, low fat, whole wheat, and kid friendly} Makes 12 muffins. Store at room temperature covered for 3 days. Refrigerate for a week OR freeze individually wrapped in foil, plastic wrap or in a freezer Ziploc.
Originally posted 2019-04-26 09:23:44.
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