Blueberry Pumpkin Muffins

Name: Blueberry Pumpkin Muffins Recipe
Yield: 24
Ingredients: 3/4 cup pumpkin puree; 1 6oz container of plain gree yogurt; 2 tablespoons canola oil; 1 egg beaten slightly; 1 1/4 C whole wheat flour; 1 1/4 C Instant oats; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp cinnamon; 3/4 C frozen or fresh blueberries

Number of Servings: 24

Ingredients

3/4 cup pumpkin puree1 6oz container of plain gree yogurt2 tablespoons canola oil1 egg, beaten slightly1 1/4 C whole wheat flour1 1/4 C Instant oats1 tsp baking powder1/2 tsp baking soda1/4 tsp salt1 tsp cinnamon3/4 C frozen or fresh blueberries

Directions

Mix wet ingredients (not blueberries) and brown sugar with mixer. In separate bowl, combine remaining dry ingredients and fold into the wet until just moist. Fold in blueberries. Bake 375 degrees for 16-18 minutes.

Serving Size: 24 Muffins

Number of Servings: 24

Recipe submitted by SparkPeople user LAURA342.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 75.3
Total Fat: 1.8 g
Cholesterol: 7.7 mg
Sodium: 77.8 mg
Total Carbs: 14.9 g
Dietary Fiber: 1.7 g
Protein: 2.4 g

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