Blueberry Oatmeal Mini Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 76.5
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 98.6 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 0.9 g
- Protein: 1.0 g
View full nutritional breakdown of Blueberry Oatmeal Mini Muffins calories by ingredient
Introduction
I make this in a mini muffin tin and they are the perfect snack size (when paired with a piece of seasonal fruit or a yogurt). You can also make this regular size, but you will need to increase the baking time by about 5 minutes. Enjoy! I make this in a mini muffin tin and they are the perfect snack size (when paired with a piece of seasonal fruit or a yogurt). You can also make this regular size, but you will need to increase the baking time by about 5 minutes. Enjoy!Number of Servings: 24
Ingredients
-
1 cup rice milk (or soy, cow, hemp etc.)
1 cup rolled oat flakes (not quick cooking)
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
egg replacer, equal to 1 egg
1/4 cup olive oil
1/2 cup sugar (or other dry sweetener)
1 cup fresh or frozen blueberries
Directions
Preheat oven to 400F.
In a medium bowl, stir together the milk and oat flakes. Set aside for 10 minutes.
In a large bowl, stir together the flour, baking powder, baking soda and salt. Stir in the egg replacer, oil, sweetener and oat mixture. Gently stir in the blueberries and spoon into lightly oiled muffin tins and bake for 12-15 minutes or until a toothpick comes out clean.
Makes 24 mini muffins (or 12 regular sized muffins)
Please Note: You can use a non-stick muffin tin or simply spray your tin with non-stick spray prior to filling the cups. If you make regular sized muffins, please bake for approximately 20-25 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user FACELESSJANE.
In a medium bowl, stir together the milk and oat flakes. Set aside for 10 minutes.
In a large bowl, stir together the flour, baking powder, baking soda and salt. Stir in the egg replacer, oil, sweetener and oat mixture. Gently stir in the blueberries and spoon into lightly oiled muffin tins and bake for 12-15 minutes or until a toothpick comes out clean.
Makes 24 mini muffins (or 12 regular sized muffins)
Please Note: You can use a non-stick muffin tin or simply spray your tin with non-stick spray prior to filling the cups. If you make regular sized muffins, please bake for approximately 20-25 minutes.
Number of Servings: 24
Recipe submitted by SparkPeople user FACELESSJANE.