Sugar free gluten free blueberry muffins
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 123.2
- Total Fat: 5.2 g
- Cholesterol: 32.9 mg
- Sodium: 96.3 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.5 g
- Protein: 4.8 g
View full nutritional breakdown of Sugar free gluten free blueberry muffins calories by ingredient
Introduction
Tastes better than it sounds ;) Tastes better than it sounds ;)Number of Servings: 18
Ingredients
-
2.5 cup Quaker Oats Old fashioned Oat meal
1 cup, ground Walnuts
3 large Egg, fresh, whole, raw
3 large (8" to 8-7/8" long) Banana, fresh
1 cup Cabot Low Fat Greek Yogurt Plain
2 tbsp Flax Seed - Hodgson Mill Milled Flax Seed
0.5 tsp Baking Soda
1.5 tsp Baking Powder
1.5 cup Blueberries, fresh
Tips
Next time I make this I'll add a tsp of vanilla extract I think that will add more flavor.
Directions
Use a food processor on the oats pour into a bowl and repeat with the walnuts.
Mix the eggs in a bowl and add ingredients mixing with each new ingredient. Add mashed bananas. Then oats, flax seed, walnuts, baking soda and baking powder. Add blueberries last. You can use fresh or frozen. Fresh are more fragile so be gentle with your last mix. If frozen do jot thaw before adding they will get soggy.
Bake on 400 degrees for 25 minutes.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user TURLTEBUGS1.
Mix the eggs in a bowl and add ingredients mixing with each new ingredient. Add mashed bananas. Then oats, flax seed, walnuts, baking soda and baking powder. Add blueberries last. You can use fresh or frozen. Fresh are more fragile so be gentle with your last mix. If frozen do jot thaw before adding they will get soggy.
Bake on 400 degrees for 25 minutes.
Serving Size: Makes 18 muffins
Number of Servings: 18
Recipe submitted by SparkPeople user TURLTEBUGS1.