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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 72.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.2 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.8 g

View full nutritional breakdown of Sugar Free Blueberry Oatmeal Muffins calories by ingredient
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Sugar Free Blueberry Oatmeal Muffins

Submitted by: TEENYSTEPS

Introduction

Less than 75 calories per serving, less than 1g fat and almost 4g protein each!
Sounds too good to be true?

I edited this recipe from a diabetic one, adding more protein, less fat and less sugar/sweeteners.
Less than 75 calories per serving, less than 1g fat and almost 4g protein each!
Sounds too good to be true?

I edited this recipe from a diabetic one, adding more protein, less fat and less sugar/sweeteners.

Number of Servings: 8

Ingredients

    45 grams Quaker Rolled Oats
    0.5 tbsp lemon juice
    115ml skimmed milk
    2 egg whites
    15g fat free yoghurt (greek is good)
    1 tsp grated lemon peel
    65g wholemeal flour
    10g honey
    2 tbsp splenda granulated
    1-2tsp baking powder/soda
    Pinch salt
    60-70g blueberries

    Because this recipe only used 2tbsp splenda, you could make it with sugar and not add too many calories.
    Feel free to play around with quantities and ingredients. I love adding a little mixed spice, more lemon peel and blueberries!

Directions

Makes 8 muffins. Recipe works doubled.

Heat oven to 400F/200C/gas 6
Spray muffin tin or line muffin tin with muffin cases.
Combine oats, milk, honey and lemon juice, mix well and set aside for 10 mins.
Stir in yoghurt, lemon peel and egg white until blended.
In a different bowl combine flour, splenda, salt and baking powder/soda.
Add oat mixture immediately and mix until dry ingredients are just moist - do not overmix.
Gently stir in blueberries and spoon mixture into muffin tin.
Bake for 20-25 minutes until golden brown.
Eat!


I got 8 muffins out of this recipe but it originally makes 6. Nutritional info for 6 is;
cals; 97
fat; 0.8g
carbs; 19g
fibre; 4.7g
protien; 5g


Number of Servings: 8

Recipe submitted by SparkPeople user TEENYSTEPS.






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