Sugar free gluten free blueberry muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2.5 cup Quaker Oats Old fashioned Oat meal 1 cup, ground Walnuts 3 large Egg, fresh, whole, raw 3 large (8" to 8-7/8" long) Banana, fresh 1 cup Cabot Low Fat Greek Yogurt Plain 2 tbsp Flax Seed - Hodgson Mill Milled Flax Seed 0.5 tsp Baking Soda 1.5 tsp Baking Powder 1.5 cup Blueberries, fresh
Use a food processor on the oats pour into a bowl and repeat with the walnuts.
Mix the eggs in a bowl and add ingredients mixing with each new ingredient. Add mashed bananas. Then oats, flax seed, walnuts, baking soda and baking powder. Add blueberries last. You can use fresh or frozen. Fresh are more fragile so be gentle with your last mix. If frozen do jot thaw before adding they will get soggy.
Bake on 400 degrees for 25 minutes.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user TURLTEBUGS1.
Mix the eggs in a bowl and add ingredients mixing with each new ingredient. Add mashed bananas. Then oats, flax seed, walnuts, baking soda and baking powder. Add blueberries last. You can use fresh or frozen. Fresh are more fragile so be gentle with your last mix. If frozen do jot thaw before adding they will get soggy.
Bake on 400 degrees for 25 minutes.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user TURLTEBUGS1.
Nutritional Info Amount Per Serving
- Calories: 123.2
- Total Fat: 5.2 g
- Cholesterol: 32.9 mg
- Sodium: 96.3 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.5 g
- Protein: 4.8 g
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