Blackberry Clementine Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 301.4
- Total Fat: 5.7 g
- Cholesterol: 41.3 mg
- Sodium: 475.7 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 7.2 g
- Protein: 8.1 g
View full nutritional breakdown of Blackberry Clementine Oatmeal Muffins calories by ingredient
Introduction
Hello, oatmeal fans. Do I have a treat for you!Hello, oatmeal fans. Do I have a treat for you!
Number of Servings: 9
Ingredients
-
1 clementine (whole)
2 ripe bananas
2 eggs
1 teaspoon vanilla extract
½ cup honey
5 cups old fashioned rolled oats
2 tablespoons flaxseed meal
1 tablespoon ground cinnamon
1 tablespoon baking powder
1 teaspoon salt
2¼ cups almond milk
36 fresh blackberries
Cupcake liners
Non-stick spray
Tips
Once cooled to room temperature, muffins may be frozen in gallon-sized bags. Then, defrost them overnight in the refrigerator or microwave for 1-2 minutes. Enjoy a healthy breakfast on the go!
Directions
1. Preheat oven to 350 degrees.
2. Chop clementine into quarters (skin and all) and puree in a high power blender or food processor.
3. Mash bananas in a large bowl. Mix in the pureed clementine, eggs, vanilla, and honey.
4. Add oats, flax, cinnamon, baking powder, and salt to the bowl and mix well with wet ingredients.
5. Pour in milk and combine.
6. Line muffin tin with paper liners and spray each with cooking spray.
7. Push two blackberries into each muffin.
8. Bake muffins for 30 minutes and cool before serving.
Serving Size: Makes 18 muffins, Serving Size 2 muffins
Number of Servings: 9
Recipe submitted by SparkPeople user LGILMOUR05.
2. Chop clementine into quarters (skin and all) and puree in a high power blender or food processor.
3. Mash bananas in a large bowl. Mix in the pureed clementine, eggs, vanilla, and honey.
4. Add oats, flax, cinnamon, baking powder, and salt to the bowl and mix well with wet ingredients.
5. Pour in milk and combine.
6. Line muffin tin with paper liners and spray each with cooking spray.
7. Push two blackberries into each muffin.
8. Bake muffins for 30 minutes and cool before serving.
Serving Size: Makes 18 muffins, Serving Size 2 muffins
Number of Servings: 9
Recipe submitted by SparkPeople user LGILMOUR05.