Muffins, GF Blueberry Apple

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 198.9
  • Total Fat: 6.1 g
  • Cholesterol: 30.9 mg
  • Sodium: 329.1 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 6.8 g
  • Protein: 9.7 g

View full nutritional breakdown of Muffins, GF Blueberry Apple calories by ingredient


Introduction

Gluten-free, dairy free, sugar free - Despite that, these are surprisingly GOOD! A great start for anyone trying to control their blood sugar. Grab one and go! Gluten-free, dairy free, sugar free - Despite that, these are surprisingly GOOD! A great start for anyone trying to control their blood sugar. Grab one and go!
Number of Servings: 12

Ingredients

    3 C Quaker Old Fashioned Rolled Oats
    1/2 C soy flour
    1/2 C buckwheat flour
    1/2 C flaxseed meal
    1/4 C walnuts, chopped
    2 tsp cinnamon
    2 tsp baking powder
    2 tsp baking soda
    2 large eggs
    1 cup unsweetened applesauce
    1-1/2 C blueberries (fresh or frozen)
    1 medium apple, cored and diced
    Pam cooking spray

Tips

Make sure to cook at 335, as flaxseed loses its nutritional value when cooked at high temperatures.
I use a non-stick pan AND Pam cooking spray, and the muffins come right out. They freeze and keep well in the freezer for up to a month. To defrost, just microwave for about 30 seconds.


Directions

Preheat oven to 335 degrees. Combine all dry ingredients and mix well. Put eggs and applesauce in a small bowl and whisk together. Add applesauce egg mixture to dry ingredients. Core and dice apple. Wash blueberries and pat dry. Add apples and blueberries to dry ingredients. Mix slowly by hand until combined. Add almond milk and stir until all dry ingredients are moistened. Spray Pam cooking spray in each of 12 muffin cups. Fill each cup until slightly mounded (these do not rise much). Bake for 1 hour at 335 degrees. Allow to cool for 5 minutes in the muffin pan. Remove from pan and allow to finish cooling completely.

Serving Size: makes 12 regular muffins

Number of Servings: 12

Recipe submitted by SparkPeople user SHARONSHAREALIK.