Flourless Blueberry Nut Muffins
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 175.2
- Total Fat: 12.5 g
- Cholesterol: 40.1 mg
- Sodium: 16.4 mg
- Total Carbs: 13.1 g
- Dietary Fiber: 3.6 g
- Protein: 5.0 g
IntroductionQuick way to grab breakfast on the go. Quick way to grab breakfast on the go.
2c Old Fashioned Quaker Oatmeal- Plain
4 tbls Flax Seed Meal (ground flax)
3/4c Almond Flour
2 tbls Splenda Brown Sugar Blend
1/2 tsp baking powder
2 jumbo eggs (beaten) (can substitue egg beaters)
1c Applesauce, unsweetened
1c fresh blueberries
1c chopped Pecans (optional)
I was out of walnuts so I used pecans this time.
The muffin is very dense - I freeze them and grab one in the morning. By the time I get to work it's defrosted and I pop it in the micro for about 25 seconds for a fast and filling breakfast.
Line muffin pan w/paper liners
Place 1-3/4 c of the oatmeal in blender until consistancy of flour - retain 1/4c whole oats
In a large bowl, Stir together first 5 ingredients
Add beaten eggs and applesauce.
Stir until moistened*
*you may need to add a little more applesauce
Gently fold in blueberries and 1/4 cup whole oats
Add pecans (if using)
Fill muffin cups to top and spray with Pam butter cooking spray
Bake 350 for 20 minutes
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user QUEENDEBRINA.