Blueberry Banana Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
Blueberry Banana Oatmeal Muffins4 cup blueberries (I used frozen)6 bananas, mashed3 cups plain flour3.5 cups wholewheat flour4 cups oats2 cups brown sugar4 cups milk8 large eggs, separated12 tablespoons of vegetable oil12 teaspoons of baking powder4 teaspoon of cinnamon4 teaspoon of salt
1. In a large mixing bowl, combine the flour, rolled oats, baking powder, cinnamon, salt and sugar.
2. Create a well in the dry ingredients and add the banana, egg yolks, milk and oil.
3. Mix everything gently until a wet batter forms.
4. In a separate bowl, whisk the egg whites until they form soft peaks.
5. Fold the egg whites and blueberries into the muffin batter until everything is mixed evenly.
6. Divide the muffin mix into individual paper cases and place in an oven for
25 minutes at 400°F.
The muffins should be fine to eat for 4–5 days and can easily be frozen in zip lock bags.
Makes 60 muffins
Serving Size: Makes 60 muffins
Number of Servings: 60
Recipe submitted by SparkPeople user JLM962.
2. Create a well in the dry ingredients and add the banana, egg yolks, milk and oil.
3. Mix everything gently until a wet batter forms.
4. In a separate bowl, whisk the egg whites until they form soft peaks.
5. Fold the egg whites and blueberries into the muffin batter until everything is mixed evenly.
6. Divide the muffin mix into individual paper cases and place in an oven for
25 minutes at 400°F.
The muffins should be fine to eat for 4–5 days and can easily be frozen in zip lock bags.
Makes 60 muffins
Serving Size: Makes 60 muffins
Number of Servings: 60
Recipe submitted by SparkPeople user JLM962.
Nutritional Info Amount Per Serving
- Calories: 140.6
- Total Fat: 4.1 g
- Cholesterol: 25.0 mg
- Sodium: 272.7 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 2.2 g
- Protein: 3.8 g
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