Calories
178 cals
Fat
7 g
Saturated Fat
4 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
2 g
Carbohydrates
27 g
Sugar
10 g
Fiber
3 g
Protein
4 g
Sodium
209 mg
These muffins freeze really well, so if (and that’s a big “if”) you have any left over, bag and freeze ’em!
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or 1 teaspoon of cream of Tartar to 1 cup of regular milk.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier muffin.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.
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Thank you for the buttermilk substitution can I use almond milk or must it be dairy?
We haven't tested this exact recipe with dairy-free milks, but generally this is an acceptable substitute! As long as it has the lemon juice or cream of tartar, then it should produce a similar result. Hope that helps!