Blueberry Oatmeal Mini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup rice milk (or soy, cow, hemp etc.)1 cup rolled oat flakes (not quick cooking)1 cup flour1 tsp baking powder1/2 tsp baking soda1/2 tsp saltegg replacer, equal to 1 egg1/4 cup olive oil1/2 cup sugar (or other dry sweetener)1 cup fresh or frozen blueberries
Preheat oven to 400F.
In a medium bowl, stir together the milk and oat flakes. Set aside for 10 minutes.
In a large bowl, stir together the flour, baking powder, baking soda and salt. Stir in the egg replacer, oil, sweetener and oat mixture. Gently stir in the blueberries and spoon into lightly oiled muffin tins and bake for 12-15 minutes or until a toothpick comes out clean.
Makes 24 mini muffins (or 12 regular sized muffins)
Please Note: You can use a non-stick muffin tin or simply spray your tin with non-stick spray prior to filling the cups. If you make regular sized muffins, please bake for approximately 20-25 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user FACELESSJANE.
In a medium bowl, stir together the milk and oat flakes. Set aside for 10 minutes.
In a large bowl, stir together the flour, baking powder, baking soda and salt. Stir in the egg replacer, oil, sweetener and oat mixture. Gently stir in the blueberries and spoon into lightly oiled muffin tins and bake for 12-15 minutes or until a toothpick comes out clean.
Makes 24 mini muffins (or 12 regular sized muffins)
Please Note: You can use a non-stick muffin tin or simply spray your tin with non-stick spray prior to filling the cups. If you make regular sized muffins, please bake for approximately 20-25 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user FACELESSJANE.
Nutritional Info Amount Per Serving
- Calories: 76.5
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 98.6 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.9 g
- Protein: 1.0 g
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