Oats & Whole Wheat Blueberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup quick-cooking rolled oats2 small bananas1/4 cup milk, soured with 1/4 teaspoon vinegar1/4 cup sugar1/4 cup canola oil1 egg1 teaspoon vanilla extract1 1/2 cup whole wheat flour1 teaspoon baking soda1/2 teaspoon cinnamon1/2 teaspoon salt1 cup fresh blueberries (or frozen without the liquid)
Makes 12 muffins.
Preheat oven to 350F
Grease 12 muffin cups, or line with paper baking cups or (my favorite) line with silicone baking cups.
In a blender (or Bullet) blend bananas until liquid. Add enough soured milk to measure 1 1/4 cups. Transfer mixture to a large bowl. Stir in rolled oats ad let sit for about 5 minutes.
In a second bowl mix flour, baking soda, cinnamon, and salt.
In the blender combine sugar, egg, oil and vanilla. Blend well. Pour into the banana/rolled oats mixture, stir well. Stir in the dry ingredients just until mixed. Fold in blueberries. Do not overmix batter. It will be thick.
Fill muffin cups to about 3/4 full.
Bake in 350F oven for 20 -25 minutes on center rack.
Number of Servings: 12
Recipe submitted by SparkPeople user FUNKYMOMMMA.
Preheat oven to 350F
Grease 12 muffin cups, or line with paper baking cups or (my favorite) line with silicone baking cups.
In a blender (or Bullet) blend bananas until liquid. Add enough soured milk to measure 1 1/4 cups. Transfer mixture to a large bowl. Stir in rolled oats ad let sit for about 5 minutes.
In a second bowl mix flour, baking soda, cinnamon, and salt.
In the blender combine sugar, egg, oil and vanilla. Blend well. Pour into the banana/rolled oats mixture, stir well. Stir in the dry ingredients just until mixed. Fold in blueberries. Do not overmix batter. It will be thick.
Fill muffin cups to about 3/4 full.
Bake in 350F oven for 20 -25 minutes on center rack.
Number of Servings: 12
Recipe submitted by SparkPeople user FUNKYMOMMMA.
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 6.1 g
- Cholesterol: 17.5 mg
- Sodium: 215.3 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 3.8 g
- Protein: 5.5 g
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