Mini Blueberry & Oat Muffins

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Nutritional Info

Servings Per Recipe: 30
Amount Per Serving
Calories: 54.8

Total Fat: 2.0 g
Cholesterol: 11.7 mg
Sodium: 69.3 mg
Total Carbs: 8.6 g
Dietary Fiber: 0.7 g
Protein: 1.5 g

View full nutritional breakdown of Mini Blueberry & Oat Muffins calories by ingredient

Introduction

A delicious treat and less than 55 calories each. Only 2 g of fat and less than 2 g of sugar :) DIABETIC FRIENDLY ! A delicious treat and less than 55 calories each. Only 2 g of fat and less than 2 g of sugar :) DIABETIC FRIENDLY !

Minutes to Prepare: 7

Minutes to Cook: 25

Number of Servings: 30

Ingredients

2.5 cups frozen (or fresh) no sugar added blueberries

1.5 cups flour

0.5 cup quick cook oats (dry)

0.75 cup splenda (sugar substitute)

3 tsp baking powder

0.25 cup butter

1 large egg

1.25 cup 1% milk

Directions

mix flour, sugar and baking powder together in bowl

add butter (do not melt) and use a fork to sut the butter into the flour

you will have small pebbles and a lumpy batter

mix egg and milk together and add to dry ingredients, do not overmix (batter will be thick)

add blueberries and do not overmix or your muffins will turn purple/blue

I use mini paper muffin cups, adding about 1.5 tbsp of batter to each cup - which makes 30 mini muffins

Bake at 400 degrees F

Bake for 25 mins or until golden brown around the edges...it is best to keep an eye on them as they are not very thick so they will cook faster depending on your oven.

ENJOY !

Number of Servings: 30

Recipe submitted by SparkPeople user JANNERS1980.