Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Flour, unbleached, all-purpose, King Arthur brand (.25 cup = 30g) (by CEBAILEY1965) .5 cup Coconut Flour (by BCANAS) 1 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry) 3 tsp Baking Powder 1 dash Salt 1 medium Egg, fresh, whole, raw .5 c Stevia in the Raw .5 cup Applesauce, unsweetened 4 tbsp Butter, unsalted 1.25 cup Yogurt Plain Greek Yogurt, non-fat 1.5 cup Blueberries, fresh
Preheat oven to 350 degrees, with the rack in the middle position.
In a large mixing bowl, whisk together flours, oats, baking powder and salt.
Add in blueberries and toss to combine.
In a separate medium mixing bowl, whisk egg for about 20 seconds until it becomes lighter in color and slightly frothy. Add stevia to the egg and whisk to combine. Then add in butter and whisk to combine. Add greek yogurt in 2 steps, whisking until just combined.
Pour the wet ingredients into the dry ingredients, and gently fold until just combined. The batter should look a little dry and stiff, and there may still be a few pockets of dried flour.
Spray a 12 muffin tin with non-stick cooking spray. Divide the batter evenly, and bake for 25-30 minutes until an inserted skewer comes out clean. Rotate the muffin tin halfway thru baking.
Allow to cool for a few minutes.
Eat warm, or keep an an airtight container for up to 1 week.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TRISH4PREZ.
In a large mixing bowl, whisk together flours, oats, baking powder and salt.
Add in blueberries and toss to combine.
In a separate medium mixing bowl, whisk egg for about 20 seconds until it becomes lighter in color and slightly frothy. Add stevia to the egg and whisk to combine. Then add in butter and whisk to combine. Add greek yogurt in 2 steps, whisking until just combined.
Pour the wet ingredients into the dry ingredients, and gently fold until just combined. The batter should look a little dry and stiff, and there may still be a few pockets of dried flour.
Spray a 12 muffin tin with non-stick cooking spray. Divide the batter evenly, and bake for 25-30 minutes until an inserted skewer comes out clean. Rotate the muffin tin halfway thru baking.
Allow to cool for a few minutes.
Eat warm, or keep an an airtight container for up to 1 week.
Serving Size: makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user TRISH4PREZ.
Nutritional Info Amount Per Serving
- Calories: 138.0
- Total Fat: 5.0 g
- Cholesterol: 24.0 mg
- Sodium: 152.8 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 1.9 g
- Protein: 5.1 g
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