Oats and Wheat Blueberry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 170.4
- Total Fat: 3.6 g
- Cholesterol: 0.3 mg
- Sodium: 244.2 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 4.4 g
- Protein: 5.1 g
View full nutritional breakdown of Oats and Wheat Blueberry Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1c quick-cooking rolled oats
2 small bananas
1/4c buttermilk
1/2c maple syrup
1/4c peanut butter
1/4c egg beater or 1 egg if prefered
1tsp vanilla extract
1 1/2c whole wheat flour
1tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1c fresh blueberries or frozen berries (not thawed)
Directions
Pre-heat oven to 375
In microwave heat peanut butter until it becomes gooey and soft.
In a blender, process bananas until liquefied. Add buttermilk and thoroughly blend until mixtrure measures (1 1/4c. Transfer mixture to a large bowl. Add rolled oats to banana mixtrue and let stand for 5 min.
In a 2nd bowl thoroughly mix baking soda, cinnamon and salt then add flour and mix well.
In the blender combine maple syrup and egg. process until liquefied. Then add peanut butter and vanilla. Blend well. Pur this mixture into rolled oats mixture and stir well. Stir in dry ingrediants. Once combined fold in blueberries.
Fill greased muffin cups about 3/4 full.
Bake at 375 degrees for 20 to 25 mins or until done
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KATP08.
In microwave heat peanut butter until it becomes gooey and soft.
In a blender, process bananas until liquefied. Add buttermilk and thoroughly blend until mixtrure measures (1 1/4c. Transfer mixture to a large bowl. Add rolled oats to banana mixtrue and let stand for 5 min.
In a 2nd bowl thoroughly mix baking soda, cinnamon and salt then add flour and mix well.
In the blender combine maple syrup and egg. process until liquefied. Then add peanut butter and vanilla. Blend well. Pur this mixture into rolled oats mixture and stir well. Stir in dry ingrediants. Once combined fold in blueberries.
Fill greased muffin cups about 3/4 full.
Bake at 375 degrees for 20 to 25 mins or until done
Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user KATP08.