Blueberry Flax Oatmeal Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Tbsp ground flax seed1 cup blueberries (if frozen, do not thaw)1 cup old fashioned oats1 cup lowfat buttermilk (to make buttermilk, blend 3 Tbsp vinegar with 1 cup milk and let sit for 10 minutes)1 cup whole wheat flour1 tsp baking powder1/2 tsp baking soda1/2 tsp cinnamon1 tsp salt1 whole egg1/4 cup unsweetened applesauce3/4 cup brown sugar, unpacked
Preheat oven to 375 degrees. Line 12-cup muffin tin with paper liners.
If using fresh blueberries, wash and dry them. If using frozen, do not thaw them.
In a small bowl combine the oats and buttermilk and let sit at room temperature for 5 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
In a large bowl beat the egg, applesauce, and brown sugar briskly for about a minute.
Add the dry ingredients to the wet ingredients and stir just to combine. Do not over-stir!
Fold in the blueberries.
Fill muffin cups about 3/4 full.
Bake for 15 to 18 minutes or until a toothpick inserted in center comes out clean.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user CORETRAINER1.
If using fresh blueberries, wash and dry them. If using frozen, do not thaw them.
In a small bowl combine the oats and buttermilk and let sit at room temperature for 5 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
In a large bowl beat the egg, applesauce, and brown sugar briskly for about a minute.
Add the dry ingredients to the wet ingredients and stir just to combine. Do not over-stir!
Fold in the blueberries.
Fill muffin cups about 3/4 full.
Bake for 15 to 18 minutes or until a toothpick inserted in center comes out clean.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user CORETRAINER1.
Nutritional Info Amount Per Serving
- Calories: 121.5
- Total Fat: 1.7 g
- Cholesterol: 18.5 mg
- Sodium: 123.5 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.7 g
- Protein: 3.7 g