Blueberry Oat Bran Muffins (Low GI)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 60.2
- Total Fat: 2.9 g
- Cholesterol: 0.8 mg
- Sodium: 138.6 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.3 g
- Protein: 2.8 g
View full nutritional breakdown of Blueberry Oat Bran Muffins (Low GI) calories by ingredient
Introduction
Low GI rating for yummy, quick to grab snack muffins Low GI rating for yummy, quick to grab snack muffinsNumber of Servings: 12
Ingredients
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2 cups oat bran
1/8 teaspoon Stevia
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup egg substitute
2 tablespoons olive oil
3/4 cup frozen unthawed blueberries
Directions
1. Combine the oat bran, sugar, baking powder, and baking soda in a large bowl, and stir to mix well.
2. Combine the yogurt, orange juice, egg and oil in a small bowl and stir to mix well. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350°F for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHEEKYSWEETIE.
2. Combine the yogurt, orange juice, egg and oil in a small bowl and stir to mix well. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350°F for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHEEKYSWEETIE.
Member Ratings For This Recipe
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CD5335051
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