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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 167.1
  • Total Fat: 1.4 g
  • Cholesterol: 0.8 mg
  • Sodium: 190.9 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 5.4 g

View full nutritional breakdown of Stevia Blueberry Muffins calories by ingredient
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Stevia Blueberry Muffins

Submitted by: AFRICAPARISH


Number of Servings: 12

Ingredients

    * *Old Fashioned Quaker Oatmeal- Plain, 1 serving (remove)
    * SweetLeaf Stevia Plus, 2 serving (remove)
    * Meijer Light Orange Juice, .5 cup (remove)
    * Whole Wheat Pastry Flour - Apple Valley, 460 gram(s) (remove)
    * Baking Soda, .75 tsp (remove)
    * Baking Powder, 1 tsp (remove)
    * Salt, .25 tsp (remove)
    * Applesauce, unsweetened, .3333 cup (remove)
    * Mejier Great EGGspectations 100% Liquid Egg whites, 3 tbsp (remove)
    * Unsweetened Original Almond Breeze Almond Milk, .5 cup (remove)
    * Vanilla Extract, 1 tsp (remove)
    * Blueberries, fresh, 1 cup (remove)
    * *KozyShack Old Fashioned Tapioca (1 serving = 1/2 c.), .67 serving (remove)

Directions

Preheat oven to 375
Thaw blueberries if frozen (mix in ½ tsp stevia extract with blueberries as they thaw to add sweetness to recipe)
Soak oats, stevia extract in ½ cup orange juice for 10 to 15 minutes in small bowl. (Note: If using quick cooking oats, do not pre-soak, as they get too soggy)
Sift flour, leavings and salt together in a bowl. Mix oats into these if using quick cooking oats
Beat the egg whites and applesauce in a mixing bowl. Thin the tapioca with milk (can also use fat free yogurt instead of tapioca). Add to egg whites and applesauce.
Stir in orange juice, vanilla and soaked oats. Mix in blueberries.
Fold the dry ingredients into the wet ingredients, stirring as little as possible.
Spoon the batter into the muffin pans, and bake for 25 – 30 minutes. Remove and cool on racks.


Number of Servings: 12

Recipe submitted by SparkPeople user AFRICAPARISH.






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