gluten Free, Egg Free Oat Bran Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 208.1
  • Total Fat: 13.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 427.6 mg
  • Total Carbs: 27.0 g
  • Dietary Fiber: 5.4 g
  • Protein: 4.5 g

View full nutritional breakdown of gluten Free, Egg Free Oat Bran Blueberry Muffins calories by ingredient


Introduction

These muffins have no flour so if you are allergic to wheat & eggs they are great. These muffins have no flour so if you are allergic to wheat & eggs they are great.
Number of Servings: 6

Ingredients

    1 cup oat bran (You can use wheat or all purpose flour to sustitute)
    3 tbsp. Flax Seeds
    3/4 cup ground oats
    3 tsp baking powder
    2 tbsp sugar
    1 cup almond milk (you can use regular milk if you choose)
    1/2 tsp. salt (I used celtic sea salt but table salt works too)
    3 tbsp. canola oil
    1 serving egg replacer
    1/4 cup walnut pieces
    1/4 cup blueberries

Directions

Preheat oven to 425 degrees. Sift dry ingredients in bowl and make a well in the centre. Beat egg until light and mix with oil and almond milk. Add liquid ingredients to flour mixture and stir until moistened and well combined. At this point you can add nuts, flax seeds, fruit if you choose by folding them in. I added chopped walnuts to mine and they were delicious.This recipe makes 6 extra large muffins or 12 regular size

Number of Servings: 6

Recipe submitted by SparkPeople user ROWPAUL.