Low calorie blueberry muffin cookies

• servings: 3 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

32 g (4 tbsp) flour

30 g (2 tbsp) 0 calorie brown sugar

⅛ tsp baking soda

20 g (1 heaped tbsp) applesauce

¼ tsp vanilla extract

60 g fresh blueberries (half for the jam)

1 tsp oil

10 g (2 tsp) low-fat butter (softened)

1 tbsp 0 calorie brown sugar

10 g (2 tsp) flour

Directions

Pre-heat oven to 180ºC (356ºF).

In a small bowl, microwave 30g of blueberries until they are hot. This took me around 45 seconds to achieve in my 700W microwave. Mash the blueberries and then add 1 tsp of 0 calorie brown sugar alternative. Mix well to combine and set aside.

In another small bowl, combine the softened low-fat butter, 1 tbsp of 0 calorie brown sugar and 10g of flour. Use the back of a spoon to cream them together. Then go in with your fingers to create a crumble texture, forming small clumps. Set aside.

In a medium bowl, whisk together the applesauce, vanilla and 0 calorie brown sugar until well combined. Fold in the flour and baking soda until well combined. Fold in the other 30g of blueberries. Form 3 equal balls from the dough and place onto a prepared baking sheet lined with parchment paper.

Flatten each cookie dough ball, scoop some of the jam on top and then top with the crumble. Repeat for the remaining two cookies. Bake for 12-15 minutes. Allow the cookies to cool slightly on the baking tray before transferring to a cooling rack to cool completely. Enjoy!

Nutrition

• Serving Size: 1 Cookie
• Calories: 89 kcal
• Total Fat: 3 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 1.3 g
• Sodium: 67.3 mg
• Total Carbohydrate: 12.6 g
• Total Sugars: 0.6 g
• Protein: 1.5 g