Gluten Free Oatmeal Blueberry Muffins

Name: Gluten Free Oatmeal Blueberry Muffins Recipe
Yield: 12
Ingredients: Blueberry Zucchini Muffins; Yield 12 muffins; 2 1/2 cup gluten free oatmeal; 1/3 cup agave; 1/2 tsp salt; 1/2 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; 1 cup blueberries; 1 zucchini pureed; 1 cup unsweetened applesauce; 1/3 cup egg whites (2 egg whites); 1 whole egg; 1 tsp vanilla; Preheat oven to 350 degrees.; In a large bowl combine oatmeal agave salt baking soda baking powder and cinnamon. Stir to combine. Add in blueberries zucchini applesauce egg whites egg and vanilla. Stir until blended.; Spray a muffin tin with Pam. Fill tin with batter; Bake for about 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Number of Servings: 12

Ingredients

Blueberry Zucchini MuffinsYield 12 muffins2 1/2 cup gluten free oatmeal1/3 cup agave1/2 tsp salt1/2 tsp baking soda1 tsp baking powder1 tsp cinnamon1 cup blueberries1 zucchini, pureed1 cup unsweetened applesauce1/3 cup egg whites (2 egg whites)1 whole egg1 tsp vanillaPreheat oven to 350 degrees. In a large bowl combine oatmeal, agave, salt, baking soda, baking powder, and cinnamon. Stir to combine. Add in blueberries, zucchini, applesauce, egg whites, egg and vanilla. Stir until blended.Spray a muffin tin with Pam. Fill tin with batterBake for about 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Directions

350 degrees for 22 minutes

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user JAIMEMPETERS.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 131.4
Total Fat: 1.9 g
Cholesterol: 15.4 mg
Sodium: 206.5 mg
Total Carbs: 24.7 g
Dietary Fiber: 3.0 g
Protein: 4.3 g

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