Angie's Blueberry Walnut Muffins
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 281.6
- Total Fat: 15.3 g
- Cholesterol: 31.0 mg
- Sodium: 610.2 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 8.4 g
- Protein: 7.9 g
View full nutritional breakdown of Angie's Blueberry Walnut Muffins calories by ingredient
Introduction
Very yummy and filling! I eat this for breakfast paired with some eggs or ham for the added protein. Very yummy and filling! I eat this for breakfast paired with some eggs or ham for the added protein.Number of Servings: 6
Ingredients
-
1 cup All-Purpose Flour
1 cup Old Fashioned Oatmeal
1 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1 Motts Natural Applesauce cup (4 oz)
1 Large Egg
1/2 cup Splenda Granulated w/ Fiber (24 tsps)
1/2 cup water
1 cup chopped walnuts
1 cup Frozen Blueberries, unsweetened, unthawed
Tips
This recipe makes 6 large muffins or 12 regular sized muffins- nutritional information is for the larger size so half it if you make the regular sized ones and only eat one.
Directions
Preheat oven to 350.
Lightly spray a muffin tin with oil (not included in nutrition due to how small but you could use muffin cup liners to get rid of the oil completely). Mix flour, oats, soda, cinnamon and salt together then add the applesauce, Splenda, egg and water then mix until just blended. Stir in walnuts. Add in blueberries and quickly incorporate but don't overmix or your batter will be colored by the blueberries as they thaw. Immediately fill muffin cups about half full and put in oven.
Bake at 400 for 20-25 minutes or until tops have lightly browned.
Lightly spray a muffin tin with oil (not included in nutrition due to how small but you could use muffin cup liners to get rid of the oil completely). Mix flour, oats, soda, cinnamon and salt together then add the applesauce, Splenda, egg and water then mix until just blended. Stir in walnuts. Add in blueberries and quickly incorporate but don't overmix or your batter will be colored by the blueberries as they thaw. Immediately fill muffin cups about half full and put in oven.
Bake at 400 for 20-25 minutes or until tops have lightly browned.