Wheat & Oatmeal Blueberry Muffins

Wheat & Oatmeal Blueberry Muffins
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 147.0
  • Total Fat: 4.1 g
  • Cholesterol: 15.7 mg
  • Sodium: 258.2 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 5.2 g

View full nutritional breakdown of Wheat & Oatmeal Blueberry Muffins calories by ingredient


Introduction

Makes 12 Full-sized muffins! These are a wonderful on-the-go breakfast solution and Sunday morning favorite. My easy to make blueberry muffins are high in fiber, low in fat and low in sugar. I can’t even describe how yummy these blueberries smelled coming from the oven. Makes 12 Full-sized muffins! These are a wonderful on-the-go breakfast solution and Sunday morning favorite. My easy to make blueberry muffins are high in fiber, low in fat and low in sugar. I can’t even describe how yummy these blueberries smelled coming from the oven.
Number of Servings: 12

Ingredients

    1 ½ cup rolled oats

    1 Cup whole wheat flour

    2 tbsp. milled flax seed

    1 tbsp. vital wheat gluten

    1/3 cup honey or sugar

    ½ tsp. salt

    1 tsp. baking soda

    1 tsp. baking powder

    ½ Cup unsweetened apple sauce

    1/2 tsp. vanilla extract

    2 tbsp. olive oil

    1 egg

    ¾ cup fat free milk

    1 cup fresh blueberries

Directions

Preheat oven to 375°F. Spray 2 6 cup muffin tin with cooking spray or line with muffin baking cups. Combine all dry ingredients and stir together in mixing bowl. Add remaining ingredients and stir until moistened. Fill cups ¾ full. Bake for 17-20 minutes.

Serving Size: makes 12 large muffins

Number of Servings: 12

Recipe submitted by SparkPeople user WANNACANHAVEIT.