Blueberry-Oat-Pecan flaxseed muffins

Name: Blueberry-Oat-Pecan flaxseed muffins Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Ingredients: * *Whole Wheat Flour 1 cup; * Oats 1 cup; * Flaxseed 1/2 cup; * *Splenda Sugar Blend for Baking 1/4; * Honey 1/4 cup; * Milk nonfat 1 cup; * Egg fresh 1 large; * Salt 1/2 tsp; * Baking Powder 2 tsp; * Blueberries frozen (unsweetened) 1 cup unthawed; * Pecans 1/4 cup chopped

(1)

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 1

Ingredients

* *Whole Wheat Flour, 1 cup * Oats, 1 cup * Flaxseed, 1/2 cup * *Splenda Sugar Blend for Baking, 1/4 * Honey, 1/4 cup * Milk, nonfat, 1 cup * Egg, fresh, 1 large * Salt, 1/2 tsp * Baking Powder, 2 tsp * Blueberries, frozen (unsweetened), 1 cup, unthawed * Pecans, 1/4 cup, chopped

Directions

Preheat oven to 400

Add all the dry ingredients to a mixing bowl, mix together and make a well in the center.
Whisk the milk and egg together, and pour into the well, then gently mix until a thick batter is formed.
Use an ice cream scoop to fill 12 muffin cups, bake at 400 for 10 - 20 minutes.

Number of Servings: 1

Recipe submitted by SparkPeople user 50SGRANNY.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 2,034.7
Total Fat: 61.4 g
Cholesterol: 217.4 mg
Sodium: 2,362.7 mg
Total Carbs: 373.8 g
Dietary Fiber: 60.0 g
Protein: 59.3 g

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Member Reviews

SCAREDOFSCALE
We all just loved these! The only changes I made were to substitute frozen cherries for the blueberries (all I had) and sugar for the Splenda. Wonderful recipe! - 5/22/21