Berry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 139.7
  • Total Fat: 0.9 g
  • Cholesterol: 1.0 mg
  • Sodium: 333.7 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 2.6 g

View full nutritional breakdown of Berry Muffins calories by ingredient


Introduction

These health muffins freeze well! Low-fat milk and applesauce helps lower the fat in these, and the flax seed helps give this muffin some fiber. These health muffins freeze well! Low-fat milk and applesauce helps lower the fat in these, and the flax seed helps give this muffin some fiber.
Number of Servings: 12

Ingredients

    1 T flax seeds
    1 c blueberries
    1 c quick oats
    1 c 1% milk
    1 c flour
    1 t baking powder
    1/2 t baking soda
    1/4 t cinnamon
    1 t salt
    1 ripe banana
    1/4 c unsweetened applesauce
    3/4 c brown sugar

Directions

Preheat oven to 375°F. Spray muffin pans with nonstick spray or line with paper liners. Use a clean coffee grinder to roughly grind the flax seeds, trying not to process them into a mealy texture. (You can use pre-ground flax if that's what you have on hand.) Wash and dry the blueberries. In a small bowl, combine the oats and 1% milk, and let stand at room temperature for five 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 and using a hand mixer, smash banana, applesauce, brown sugar at medium speed for 3 minutes. Blend in the oat-milk mixture. Stir in the flour mixture only to combine, try not to overwork the mixture. Fold in the blueberries. Fill muffin cups 3/4 full and top with a sprinkle of flax seed. Bake 15 minutes or until a toothpick inserted into the center comes out clean.

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user MLAMELSBERG.