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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 118.4
  • Total Fat: 1.5 g
  • Cholesterol: 15.4 mg
  • Sodium: 297.5 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.6 g

View full nutritional breakdown of MAKEOVER: Blueberry Flax Seed Muffins (by CATINCJ) calories by ingredient
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MAKEOVER: Blueberry Flax Seed Muffins (by CATINCJ)

Submitted by: CAT-IN-CJ

View the original recipe for Blueberry Flax Seed Muffins

Introduction

These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat in these, and the whole-wheat flour and flax seed add fiber. These healthful muffins freeze well! Low-fat buttermilk and applesauce help lower the fat in these, and the whole-wheat flour and flax seed add fiber.
Number of Servings: 12

Ingredients

    1 T flax seeds
    1 c blueberries
    1 c quick oats
    6 oz low fat yogurt (Vanilla or blueberry )
    1 c whole wheat flour
    1 t baking powder
    1/2 t baking soda
    1/4 t cinnamon
    1 t salt
    1 whole egg
    1/4 c unsweetened applesauce
    1/2 c brown sugar (I used less)
    1 Tbs Splenda



Tips

Don't do like I did the first time -- forget to add the flax seed!!!

These are great to make ahead.
I made a batch and froze in individual baggies.
Nuke for 30 seconds and they're just like they came out of the oven.


Directions

Preheat oven to 375F. Spray muffin pans with nonstick spray or line with paper liners.
Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.)

Wash and dry the blueberries. In a small bowl, combine the oats and yogurt, and let stand at room temperature for five minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
In a large bowl and using a hand mixer, beat the egg, applesauce, brown sugar & Splenda at medium speed for 3 minutes.
Blend in the oat- yogurt mixture.
Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed.
Bake 15 minutes or until a toothpick inserted into the center comes out clean.






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