Sugar free, whole wheat blueberry muffins
- Number of Servings: 8
Ingredients
1/2 to 3/4 cup skim milk (as needed; replace with soy milk for vegan version)1 cup oats1 cup whole wheat pastry or white whole wheat flour1/2 tsp cinnamon1 tsp baking powder1/2 tsp baking soda1/4 tsp salt1 tbsp flax seeds2 tbsp water1/4 cup unsweetened applesauce1 tsp vanilla6 packets stevia (1/4 cup)1 cup frozen blueberries
1. Preheat oven to 400°F. Prepare muffin tins with muffin cup liners.
2. Prepare the "flax eggs" by first grinding the flax seeds. Add the water to the ground flax seeds and blend together until it starts to thicken up a bit.
3. In a medium bowl, stir together the "flax eggs", milk, applesauce, vanilla and stevia. In a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt. Add the wet mixture to the dry mixture and gently fold together. Gently stir in the blueberries and nuts. Spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user MARYDAZ.
2. Prepare the "flax eggs" by first grinding the flax seeds. Add the water to the ground flax seeds and blend together until it starts to thicken up a bit.
3. In a medium bowl, stir together the "flax eggs", milk, applesauce, vanilla and stevia. In a large bowl, stir together the oats, flours, cinnamon, baking powder, baking soda, and salt. Add the wet mixture to the dry mixture and gently fold together. Gently stir in the blueberries and nuts. Spoon into muffin tins and bake for 20-25 minutes or until a toothpick comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user MARYDAZ.
Nutritional Info Amount Per Serving
- Calories: 156.6
- Total Fat: 2.0 g
- Cholesterol: 0.5 mg
- Sodium: 225.5 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 4.7 g
- Protein: 6.5 g
Member Reviews
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LIFEHASCHANGES
Made it but couldn't afford the flax seed! I also used a little less than .25 cup of sweet n' low ( I should have used a lot less ). They came out much better than I expected!I thought they wouldnt rise very much but i was wrong.Super good right out of the oven.Made 9, .25 cup servings@106 cal ea - 9/9/09