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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.9
  • Total Fat: 6.1 g
  • Cholesterol: 17.5 mg
  • Sodium: 215.3 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.5 g

View full nutritional breakdown of Oats & Whole Wheat Blueberry Muffins calories by ingredient
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Oats & Whole Wheat Blueberry Muffins

Submitted by: FUNKYMOMMMA


Number of Servings: 12

Ingredients

    1 cup quick-cooking rolled oats
    2 small bananas
    1/4 cup milk, soured with 1/4 teaspoon vinegar
    1/4 cup sugar
    1/4 cup canola oil
    1 egg
    1 teaspoon vanilla extract
    1 1/2 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/2 teaspoon salt
    1 cup fresh blueberries (or frozen without the liquid)

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Directions

Makes 12 muffins.

Preheat oven to 350F

Grease 12 muffin cups, or line with paper baking cups or (my favorite) line with silicone baking cups.

In a blender (or Bullet) blend bananas until liquid. Add enough soured milk to measure 1 1/4 cups. Transfer mixture to a large bowl. Stir in rolled oats ad let sit for about 5 minutes.

In a second bowl mix flour, baking soda, cinnamon, and salt.

In the blender combine sugar, egg, oil and vanilla. Blend well. Pour into the banana/rolled oats mixture, stir well. Stir in the dry ingredients just until mixed. Fold in blueberries. Do not overmix batter. It will be thick.

Fill muffin cups to about 3/4 full.

Bake in 350F oven for 20 -25 minutes on center rack.

Number of Servings: 12

Recipe submitted by SparkPeople user FUNKYMOMMMA.






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