Oatmeal/Whole Wheat/Applesauce/Blueberry Mini Muffins

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Nutritional Info
  • Servings Per Recipe: 28
  • Amount Per Serving
  • Calories: 59.0
  • Total Fat: 0.6 g
  • Cholesterol: 8.0 mg
  • Sodium: 69.5 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Oatmeal/Whole Wheat/Applesauce/Blueberry Mini Muffins calories by ingredient


The name is long, but the muffins are awesome! The name is long, but the muffins are awesome!
Number of Servings: 28


    1.5 cup Whole Wheat Flour
    1.5 cup Quaker Oats - Quick 1 Minute - Dry
    .50 cup Applesauce, unsweetened
    1 cup, unthawed Blueberries, frozen (unsweetened)
    .25 cup, packed Brown Sugar
    1 cup Milk, nonfat (skim milk)
    1 serving Yoplait Greek 100 Calories Vanilla Yogurt
    1 tsp Baking Powder
    .50 tsp Baking Soda
    .25 tsp Salt
    1 serving Egg - Large (1 egg)
    1 tsp. cinnamon


Preheat oven to 375. Line mini muffin tin with paper liners or spray with non-stick cooking spray. The cooking spray is not included in nutrition count. These work better in my non stick mini muffin tins when lightly sprayed, they tend to stick to paper liners.

In large bowl combine all dry ingredients.
Beat egg and add all wet ingredients to dry ingredients. Stir until combined. DON'T over stir or you'll make the muffins tough.

Fold in blueberries, there's no need to thaw them first.

Divide the batter evenly into muffin tins. My mini muffin tin is a 24 holer, so I ended up making 2 regular muffins in a six holer. I have a non stick muffin pan so you can fill the mini pan fairly full and get some nice muffins.

Bake for 10 to 12 minutes until tops spring back when lightly touched in center. You can allow them to cool in the pan and then eat, but honestly, they're awesome fresh from the oven!

Serving Size: Makes 28 mini muffins

Number of Servings: 28

Recipe submitted by SparkPeople user CINDYAST.

TAGS:  Snacks |