Gluten-Free Oatmeal Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup old fashion rolled oats (not instant)1 cup soy milk1 cup soy flour1/2 cup light brown sugar1/2 cup unsweetened applesauce2 egg whites1 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt1 tsp. cinnamon 1 cup frozen/fresh no sugar added blueberries
Soak the oats in soy milk for about one hour. (Optional)
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, blueberries, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. (I use an ice cream dipper to measure)
Bake for 15-20 minutes or until done.
Remove from pan, cool and enjoy.
Number of Servings: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MEGR87.
Preheat the oven to 400 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, blueberries, and mix until combined.
In a separate bowl measure and whisk the dry ingredients together.
Add wet ingredients to dry and mix until just combined.
Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan. (I use an ice cream dipper to measure)
Bake for 15-20 minutes or until done.
Remove from pan, cool and enjoy.
Number of Servings: 12
Number of Servings: 12
Recipe submitted by SparkPeople user MEGR87.
Nutritional Info Amount Per Serving
- Calories: 108.7
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 129.1 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 3.5 g
- Protein: 6.4 g
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