Oats & Whole Wheat Blueberry Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 185.9
  • Total Fat: 6.1 g
  • Cholesterol: 17.5 mg
  • Sodium: 215.3 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.5 g

View full nutritional breakdown of Oats & Whole Wheat Blueberry Muffins calories by ingredient
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Number of Servings: 12


    1 cup quick-cooking rolled oats
    2 small bananas
    1/4 cup milk, soured with 1/4 teaspoon vinegar
    1/4 cup sugar
    1/4 cup canola oil
    1 egg
    1 teaspoon vanilla extract
    1 1/2 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon cinnamon
    1/2 teaspoon salt
    1 cup fresh blueberries (or frozen without the liquid)


Makes 12 muffins.

Preheat oven to 350F

Grease 12 muffin cups, or line with paper baking cups or (my favorite) line with silicone baking cups.

In a blender (or Bullet) blend bananas until liquid. Add enough soured milk to measure 1 1/4 cups. Transfer mixture to a large bowl. Stir in rolled oats ad let sit for about 5 minutes.

In a second bowl mix flour, baking soda, cinnamon, and salt.

In the blender combine sugar, egg, oil and vanilla. Blend well. Pour into the banana/rolled oats mixture, stir well. Stir in the dry ingredients just until mixed. Fold in blueberries. Do not overmix batter. It will be thick.

Fill muffin cups to about 3/4 full.

Bake in 350F oven for 20 -25 minutes on center rack.

Number of Servings: 12

Recipe submitted by SparkPeople user FUNKYMOMMMA.

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