Blueberry Oat Bran Muffins (Low GI)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 60.2
- Total Fat: 2.9 g
- Cholesterol: 0.8 mg
- Sodium: 138.6 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.3 g
- Protein: 2.8 g
View full nutritional breakdown of Blueberry Oat Bran Muffins (Low GI) calories by ingredient
Submitted by: CHEEKYSWEETIE
Introduction
Low GI rating for yummy, quick to grab snack muffins Low GI rating for yummy, quick to grab snack muffinsNumber of Servings: 12
Ingredients
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2 cups oat bran
1/8 teaspoon Stevia
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup low-fat vanilla yogurt
1/2 cup orange juice
1/2 cup egg substitute
2 tablespoons olive oil
3/4 cup frozen unthawed blueberries
Directions
1. Combine the oat bran, sugar, baking powder, and baking soda in a large bowl, and stir to mix well.
2. Combine the yogurt, orange juice, egg and oil in a small bowl and stir to mix well. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350°F for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHEEKYSWEETIE.
2. Combine the yogurt, orange juice, egg and oil in a small bowl and stir to mix well. Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
3. Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 350°F for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
4. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user CHEEKYSWEETIE.
Rate This Recipe
Member Ratings For This Recipe
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I have been wanting to try stevia, and just found a box yesterday. Think you could add some ground flax to this and raise the fiber content? - 6/4/09
Reply from CHEEKYSWEETIE (6/16/09)
I don't see why not! Stevia flies off the shelves here, too-it's de-ja-vu of Tickle Me Elmo, haha!
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