Blueberry Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup Quaker Oats Old-Fashioned Rolled Oats .5 cup, unthawed Blueberries, frozen (unsweetened) 1 cup, mashed Banana, fresh 1 tsp Vanilla extract, imitation, alcohol 1 tsp Baking Powder 1 large Egg, fresh, whole, raw 2 tbsp Flaxseed (Spectrum) Organic Ground 2 tbsp Domino Light Brown Sugar
Preheat oven to 425 degrees Fahrenheit. Spray large muffin tin with non-stick spray.
Mash banana until smooth.
Add banana, oats, beaten egg, baking powder, flaxseed, brown sugar, and vanilla to a bowl.
Stir until just combined.
Stir in blueberries.
Using a large spring-release scoop fill muffin tins with batter. I fill to the top, these muffins do not rise very much.
Bake at 425 degrees for 5 minutes, then decrease oven temperature to 375 and continue baking for 12 more minutes.
Allow muffins to cool slightly in muffin tin a few minutes. Removing them while hot will likely cause the muffins to break apart as they are very moist.
Serving Size: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user JESSHOP17.
Mash banana until smooth.
Add banana, oats, beaten egg, baking powder, flaxseed, brown sugar, and vanilla to a bowl.
Stir until just combined.
Stir in blueberries.
Using a large spring-release scoop fill muffin tins with batter. I fill to the top, these muffins do not rise very much.
Bake at 425 degrees for 5 minutes, then decrease oven temperature to 375 and continue baking for 12 more minutes.
Allow muffins to cool slightly in muffin tin a few minutes. Removing them while hot will likely cause the muffins to break apart as they are very moist.
Serving Size: 6 muffins
Number of Servings: 6
Recipe submitted by SparkPeople user JESSHOP17.
Nutritional Info Amount Per Serving
- Calories: 130.8
- Total Fat: 3.0 g
- Cholesterol: 31.0 mg
- Sodium: 93.8 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 3.2 g
- Protein: 3.7 g
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