Beth's Blueberry Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 112.8
- Total Fat: 1.4 g
- Cholesterol: 0.4 mg
- Sodium: 213.0 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 3.4 g
- Protein: 4.6 g
View full nutritional breakdown of Beth's Blueberry Oatmeal Muffins calories by ingredient
Introduction
This is a variation of the apple sauce muffins used in the spark diet. They have about 15 more calories, but the blue berries add a lot of flavor and nutrition! I also doubled the recipe because I like to freeze them, and added some ground flax. Photo is from a chocolate chip/banana version (add 4/25/2012) This is a variation of the apple sauce muffins used in the spark diet. They have about 15 more calories, but the blue berries add a lot of flavor and nutrition! I also doubled the recipe because I like to freeze them, and added some ground flax. Photo is from a chocolate chip/banana version (add 4/25/2012)Number of Servings: 24
Ingredients
-
Steel Cut Oats, dry, 1 cup (remove)
**Flax Seed Meal (ground flax), 8 tbsp (remove)
*Whole Wheat Flour, 2.5 cup (remove)
*Musselman's Home Style Natural Unsweetened Apple Sauce, 1 cup (remove)
Milk, nonfat, 2 cup (remove)
egg white, fresh, 4 large (remove)
Baking Powder, 2 tsp (remove)
Baking Soda, 1 tsp (remove)
Salt, 1 tsp (remove)
Cinnamon, ground, 2 tsp (remove)
Brown Sugar, .5 cup, packed (remove)
Blueberries, fresh, 1.5 cup (remove)
Directions
Soak the oats in milk for about one hour. (Unless you like them crunchy! I do sometimes.)
Preheat the oven to 350 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and mix the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Gently add blueberries. (If I am feeling decadent, I replace the blueberries with 1/4 cup chopped chocolate chips) Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Bake for 15 - 20 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast. (it's about 60 seconds in my microwave.)
The mashed bananas, canned pumpkin, shredded zuchini or carrots can replace the applesauce for a different flavor. Or try replacing part of the milk with orange juice.
Preheat the oven to 350 degrees.
Spray muffin pan with cooking spray.
Combine the oat mixture with the applesauce and egg whites, and mix until combined.
In a separate bowl measure and mix the dry ingredients together.
Add wet ingredients to dry and mix until just combined. Gently add blueberries. (If I am feeling decadent, I replace the blueberries with 1/4 cup chopped chocolate chips) Do not over mix the batter or the muffins will be tough. Spoon muffin mixture into muffin pan.
Bake for 15 - 20 minutes or until done.
Remove from pan, cool and enjoy.
These can be frozen and reheated in the microwave for a quick breakfast. (it's about 60 seconds in my microwave.)
The mashed bananas, canned pumpkin, shredded zuchini or carrots can replace the applesauce for a different flavor. Or try replacing part of the milk with orange juice.