- 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
MAKEOVER: Blueberry Flax Seed Muffins (by CATINCJ)Submitted by: CATINCJ
View the original recipe for Blueberry Flax Seed Muffins
IntroductionThese 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.
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
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.
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.