Upside Down Blueberry Mini Cakes
Say hello to your new favorite dessert: Upside Down Blueberry Mini Cakes. Bite-sized and bursting with flavor, you won't be able to resist!
Ingredients
- 1 and ¼ cups 150g of whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon of salt
- ½ teaspoon cinnamon
- 1 packet of truvia stevia
- 1 egg
- ½ cup 114 g plain non-fat yogurt
- 1 cup ~220 g blueberry puree (about 2 cups whole)
Instructions
- Preheat the oven to 350 degrees and spray a 6 muffin tin with non-stick cooking spray.
- Puree the the blueberries for at least 2 minutes (the puree will get dark) and set aside.1 cup ~220 g blueberry puree (about 2 cups whole)
- Mix the flour, baking soda, baking powder, salt, cinnamon and truvia. Set aside.1 and ¼ cups, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon of salt, ½ teaspoon cinnamon, 1 packet of truvia
- Whisk the egg, yogurt, and blueberry together. Add the flour mixture and mix to just combined.1 egg, ½ cup 114 g plain non-fat yogurt
- Pour evenly in to the muffin tin (top with sprinkles if desired) and bake for about 18 minutes. They shouldn't stick so remove them when still hot. They will be super moist but will firm up when cooled.
Nutrition
Calories: 56kcalCarbohydrates: 9gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 34mgSodium: 245mgPotassium: 81mgFiber: 1gSugar: 3gVitamin A: 79IUVitamin C: 3mgCalcium: 54mgIron: 0.5mg
Tried this recipe?Let us know how it was!