Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 172.7
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 175.5 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 1.7 g
- Protein: 5.1 g
View full nutritional breakdown of Blueberry-Oat Muffins calories by ingredient
Blueberry-Oat Muffins
Submitted by: SBOESENBERGIntroduction
low-fat blueberry oatmeal muffin low-fat blueberry oatmeal muffinNumber of Servings: 12
Ingredients
-
1 Cup Plain low-fat Greeg yogurt
1 cup old-fashioned or quick-cooking oats
1 egg or 2 egg whites, slightly beaten
1/4 cup canola oil or vegatable oil
1/2 cup packed brown sugar
2/3 cup all-purpose flour
2/3 cup whole wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup fresh or frozen (do not thaw) blueberries
Tips
Directions
Heat oven to 400. grease bottom of muffin cups.
In small bowl, mix yogurt and oats. In large bowl, mix eggs, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy, do not overmix.) Gently stir in blueberries. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SBOESENBERG.
In small bowl, mix yogurt and oats. In large bowl, mix eggs, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy, do not overmix.) Gently stir in blueberries. Divide batter evenly among muffin cups.
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user SBOESENBERG.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
