Angie's Blueberry Walnut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup All-Purpose Flour1 cup Old Fashioned Oatmeal1 tsp Baking Soda1 tsp Salt1 tsp Ground Cinnamon1 Motts Natural Applesauce cup (4 oz)1 Large Egg1/2 cup Splenda Granulated w/ Fiber (24 tsps)1/2 cup water1 cup chopped walnuts1 cup Frozen Blueberries, unsweetened, unthawed
Preheat oven to 350.
Lightly spray a muffin tin with oil (not included in nutrition due to how small but you could use muffin cup liners to get rid of the oil completely). Mix flour, oats, soda, cinnamon and salt together then add the applesauce, Splenda, egg and water then mix until just blended. Stir in walnuts. Add in blueberries and quickly incorporate but don't overmix or your batter will be colored by the blueberries as they thaw. Immediately fill muffin cups about half full and put in oven.
Bake at 400 for 20-25 minutes or until tops have lightly browned.
Lightly spray a muffin tin with oil (not included in nutrition due to how small but you could use muffin cup liners to get rid of the oil completely). Mix flour, oats, soda, cinnamon and salt together then add the applesauce, Splenda, egg and water then mix until just blended. Stir in walnuts. Add in blueberries and quickly incorporate but don't overmix or your batter will be colored by the blueberries as they thaw. Immediately fill muffin cups about half full and put in oven.
Bake at 400 for 20-25 minutes or until tops have lightly browned.
Nutritional Info Amount Per Serving
- Calories: 281.6
- Total Fat: 15.3 g
- Cholesterol: 31.0 mg
- Sodium: 610.2 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 8.4 g
- Protein: 7.9 g
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