Blueberry/flaxseed muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 125.5
  • Total Fat: 2.7 g
  • Cholesterol: 1.7 mg
  • Sodium: 244.6 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 4.5 g

View full nutritional breakdown of Blueberry/flaxseed muffins calories by ingredient



Number of Servings: 12

Ingredients

    1 1/4 cup whole wheat flour
    1 cup quick cooking oats
    1/4 cup splenda brown sugar
    2 tsp baking powder
    1/2 tsp salt
    1/2 tsp ground cinnamon
    1/4 tsp baking soda
    1/4 tsp ground nutmeg
    1 cup greek plain fat free yogurt
    1/4 cup light butter w/canola oil melted
    1 tbsp milled flax seed + 3 tbsp water
    1 cup fresh blueberries

    Mix all dry ingredients together. Mix yogurt, butter and flaxseed (milled), then mix all together. fold in blueberries.

    (adding 3 Tbl water to the flaxseed is a egg replacement.)

    Might need to add some lowfat buttermilk or skim milk to moisten some more. When making this with blueberries I need to. WHen I use banana instead I do not. If anyone has any good ideas of something else to help keep them moist I would love to hear it! :) Since I am new to this!


Directions

preheat oven to 400 degrees.

after putting in muffin cups, should bake in 18 -20 minutes.

Number of Servings: 12

Recipe submitted by SparkPeople user AELEON9995.