Nutrition Facts
Servings Per Recipe: 1
Serving Size: 1 serving
Amount Per Serving
Calories 2,034.7
Total Fat 61.4 g
Saturated Fat 8.5 g
Polyunsaturated Fat 29.0 g
Monounsaturated Fat 23.2 g
Cholesterol 217.4 mg
Sodium 2,362.7 mg
Potassium 1,916.0 mg
Total Carbohydrate 373.8 g
Dietary Fiber 60.0 g
Sugars 132.7 g
Protein 59.3 g
Vitamin A 8.5 %
Vitamin B-12 23.8 %
Vitamin B-6 62.3 %
Vitamin C 13.5 %
Vitamin D 6.5 %
Vitamin E 41.5 %
Calcium 114.4 %
Copper 112.9 %
Folate 89.4 %
Iron 85.6 %
Magnesium 159.1 %
Manganese 593.3 %
Niacin 20.5 %
Pantothenic Acid 52.3 %
Phosphorus 184.3 %
Riboflavin 62.7 %
Selenium 38.3 %
Thiamin 112.5 %
Zinc 84.0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Blueberry-Oat-Pecan flaxseed muffins

View the full Blueberry-Oat-Pecan flaxseed muffins Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Blueberry-Oat-Pecan flaxseed muffins

406 calories of Whole Wheat Flour, (1 cup)

381 calories of Flaxseed, (0.50 cup)

300 calories of Oats, Quaker (1 cup dry oats), (1 cup)

258 calories of Honey, (0.25 cup)

240 calories of Splenda Sugar Blend for Baking, (12 tsp)

206 calories of Pecans, (0.25 cup, chopped)

83 calories of Milk, nonfat, (1 cup)

79 calories of Blueberries, frozen (unsweetened), (1 cup, unthawed)

72 calories of Egg, fresh, whole, raw, (1 large)

5 calories of Baking Powder, (2 tsp)

0 calories of Salt, (0.50 tsp)


Nutrition & Calorie Comments  

We all just loved these! The only changes I made were to substitute frozen cherries for the blueberries (all I had) and sugar for the Splenda. Wonderful recipe!