Blueberry Oat Muffins (wheat free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 cups whole oats1 cup ground flax1/2 cup brown sugar - not packed1 tsp sea salt1 tsp baking soda1 tbsp baking powder4 green tea bags or about 4 tbsp green tea leaves1 tbsp cinnamon1/2 - 1 tbsp nutmeg1 - 2 cups almonds, ground, slivered, or sliced1 - 2 tbsp vanilla extract3 - 4 cups plain low-fat yogurt2 - 4 cups small frozen blueberries
I sometimes grind 1/2 of the oats into flour to change texture in muffins.
Mix all dry ingredients
Add vanilla & yogurt and mix well
Add blueberries and stir until evenly distributed
Bake in buttered/oiled muffin tin for 20 minutes at 325 - 350 degrees, check and add 5 minute increments to baking time as needed.
Muffins will be very moist and knife or toothpick will not come out clean when done. There is no egg to worry about in baking.
To modify, change measurements according to number of muffins desired, substitute almond or other extract for vanilla, cranberries for blueberries, easy to make vegan by leaving out dairy/yogurt (try coconut or almond milk), raw or organic sugar, etc...make it your own.
Nutrition Facts (based on 2 cups blueberries, 3 cups yogurt, 1 cup almonds)
Blueberry Oat Muffins (wheat free)
12 Servings
Amount Per Serving
Calories 254.9
Total Fat 10.1 g
Saturated Fat 1.8 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 4.1 g
Cholesterol 4.9 mg
Sodium 480.8 mg
Potassium 327.4 mg
Total Carbohydrate 35.7 g
Dietary Fiber 6.7 g
Sugars 17.1 g
Protein 10.6 g
Vitamin A 1.1 %
Vitamin B-12 7.6 %
Vitamin B-6 3.4 %
Vitamin C 2.4 %
Vitamin D 0.0 %
Vitamin E 11.8 %
Calcium 26.6 %
Copper 6.4 %
Folate 3.4 %
Iron 12.8 %
Magnesium 10.0 %
Manganese 18.4 %
Niacin 2.8 %
Pantothenic Acid 5.4 %
Phosphorus 18.6 %
Riboflavin 14.7 %
Selenium 4.6 %
Thiamin 4.3 %
Zinc 6.9 %
Serving Size: makes 12-16 muffins depending on size of muffin cups
Number of Servings: 12
Recipe submitted by SparkPeople user MARCIAJKS.
Mix all dry ingredients
Add vanilla & yogurt and mix well
Add blueberries and stir until evenly distributed
Bake in buttered/oiled muffin tin for 20 minutes at 325 - 350 degrees, check and add 5 minute increments to baking time as needed.
Muffins will be very moist and knife or toothpick will not come out clean when done. There is no egg to worry about in baking.
To modify, change measurements according to number of muffins desired, substitute almond or other extract for vanilla, cranberries for blueberries, easy to make vegan by leaving out dairy/yogurt (try coconut or almond milk), raw or organic sugar, etc...make it your own.
Nutrition Facts (based on 2 cups blueberries, 3 cups yogurt, 1 cup almonds)
Blueberry Oat Muffins (wheat free)
12 Servings
Amount Per Serving
Calories 254.9
Total Fat 10.1 g
Saturated Fat 1.8 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 4.1 g
Cholesterol 4.9 mg
Sodium 480.8 mg
Potassium 327.4 mg
Total Carbohydrate 35.7 g
Dietary Fiber 6.7 g
Sugars 17.1 g
Protein 10.6 g
Vitamin A 1.1 %
Vitamin B-12 7.6 %
Vitamin B-6 3.4 %
Vitamin C 2.4 %
Vitamin D 0.0 %
Vitamin E 11.8 %
Calcium 26.6 %
Copper 6.4 %
Folate 3.4 %
Iron 12.8 %
Magnesium 10.0 %
Manganese 18.4 %
Niacin 2.8 %
Pantothenic Acid 5.4 %
Phosphorus 18.6 %
Riboflavin 14.7 %
Selenium 4.6 %
Thiamin 4.3 %
Zinc 6.9 %
Serving Size: makes 12-16 muffins depending on size of muffin cups
Number of Servings: 12
Recipe submitted by SparkPeople user MARCIAJKS.
Nutritional Info Amount Per Serving
- Calories: 254.9
- Total Fat: 10.1 g
- Cholesterol: 4.9 mg
- Sodium: 480.7 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 6.7 g
- Protein: 10.6 g
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