some healthful desserts made from scratch

Low-Fat Carrot Cake Muffins

Reduced-Fat Whole-Grain Blueberry Muffins

These muffins were delicious! I took about 3 days worth of muffins to my grandparents thinking that they would just snack on them every now and then. They ate all of them in less than 30 minutes with the help of my aunts and uncle. The worst thing in them is brown sugar, but I used the Splenda kind.

*already requested* I will post the recipes later!

*RECIPES*
Low-Fat Carrot Cake Muffins
1 1/2 cups ww flour
1 tsp baking soda
1 tsp baking powder
1 1/2 Tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup Splenda brown sugar
COMBINE ABOVE
1/4 cup egg whites (equivalent to one egg)
3 Tbsp oil
2 tsp vanilla
1/2 cup nonfat milk
WHISK ABOVE (separate from the ingredients above the egg whites)
8 oz applesauce
1 1/2 cup grated carrots
MIX previous 2 ingredients and add to the whisked items
Combine all mixtures
Stir in 1/2 cup walnuts (optional)
Bake in preheated oven at 350 degrees for 20 min to 25 min

Reduced-Fat Whole-Grain Blueberry Muffins (from San Antonio Express News TASTE section, one Sunday)

1 1/2 cups ww flour
1 cup quick-cooking oats
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
COMBINE ABOVE
2 egg whites
1/2 cup sugar
1/2 cup water
1 tsp vanilla extract
2 Tbsp canola oil
3/4 cup unsweetened applesauce
BEAT above (starting with egg whites down)
1 cup blueberries, fresh or frozen (do not thaw)
MIX ONLY THE BLUEBERRIES WITH FLOUR MIXTURE (prevents them from sinking to bottom of batter)
THEN ADD TO EGG MIXTURE (combine until moistened)
BAKE FOR 18-20 minutes in preheated 400 degree oven

TOPPING
2 Tbsp sugar
1/4 tsp cinnamon
COMBINE AND SPRINKLE ON TOP after muffins are baked