Oatmeal Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 140.2
- Total Fat: 3.5 g
- Cholesterol: 15.4 mg
- Sodium: 112.0 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 1.4 g
- Protein: 3.3 g
View full nutritional breakdown of Oatmeal Blueberry Muffins calories by ingredient
Introduction
These are low-fat, low sugar, and super yummy. In place of butter or oil; use applesauce. Next time I will use just egg whites to try to lighten them up just a tad bit more.Recipe modified from: http://www.honeywhatscooking.com/2010/06/o
atmeal-blueberry-applesauce-muffins.ht
ml
These are low-fat, low sugar, and super yummy. In place of butter or oil; use applesauce. Next time I will use just egg whites to try to lighten them up just a tad bit more.
Recipe modified from: http://www.honeywhatscooking.com/2010/06/o
atmeal-blueberry-applesauce-muffins.ht
ml
Number of Servings: 12
Ingredients
-
Whole Wheat Pastry Flour - 1 1/4 cups
Quaker Oats (Quick-1 Minute) - 1 1/4 cups
Baking Powder - 1 tsp
Baking Soda - 1/2 tsp
Salt - 1/4 tsp
Cinnamon - 1/2 tsp
Mott's Unsweetened Applesauce - 1 cup
Fat Free Milk - 1/2 cup
Brown Sugar Splenda Brand - 1/4 cup
Canola Oil - 2 tbsp
Vanilla Extract - 1 tsp
Egg - 1
Blueberries (fresh) - 3/4 cup
Directions
1. Preheat oven to 375 degrees.
2. Line muffin tins with cupcake liners.
3. In a large bowl, combine the dry ingredients... whole wheat pastry flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside.
4. In another bowl, combine the following ingredients... applesauce, buttermilk, canola oil, brown sugar, vanilla extract, and egg.
5. Now add the wet ingredients to the dry and fold the mixture. DO NOT OVERMIX.
6. Add the blueberries and fold.
7. Spoon the batter into the cupcake liners, I just use an ice cream scoop.
8. Place the muffins in the oven for 16-18 minutes. Mine took 18 minutes exactly.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JENERIN01.
2. Line muffin tins with cupcake liners.
3. In a large bowl, combine the dry ingredients... whole wheat pastry flour, oats, baking powder, baking soda, salt, and cinnamon. Set aside.
4. In another bowl, combine the following ingredients... applesauce, buttermilk, canola oil, brown sugar, vanilla extract, and egg.
5. Now add the wet ingredients to the dry and fold the mixture. DO NOT OVERMIX.
6. Add the blueberries and fold.
7. Spoon the batter into the cupcake liners, I just use an ice cream scoop.
8. Place the muffins in the oven for 16-18 minutes. Mine took 18 minutes exactly.
Serving Size: 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JENERIN01.