Blueberry Flax Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 121.5
- Total Fat: 1.7 g
- Cholesterol: 18.5 mg
- Sodium: 123.5 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.7 g
- Protein: 3.7 g
View full nutritional breakdown of Blueberry Flax Oatmeal Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
2 Tbsp ground flax seed
1 cup blueberries (if frozen, do not thaw)
1 cup old fashioned oats
1 cup lowfat buttermilk (to make buttermilk, blend 3 Tbsp vinegar with 1 cup milk and let sit for 10 minutes)
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp salt
1 whole egg
1/4 cup unsweetened applesauce
3/4 cup brown sugar, unpacked
Directions
Preheat oven to 375 degrees. Line 12-cup muffin tin with paper liners.
If using fresh blueberries, wash and dry them. If using frozen, do not thaw them.
In a small bowl combine the oats and buttermilk and let sit at room temperature for 5 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
In a large bowl beat the egg, applesauce, and brown sugar briskly for about a minute.
Add the dry ingredients to the wet ingredients and stir just to combine. Do not over-stir!
Fold in the blueberries.
Fill muffin cups about 3/4 full.
Bake for 15 to 18 minutes or until a toothpick inserted in center comes out clean.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user CORETRAINER1.
If using fresh blueberries, wash and dry them. If using frozen, do not thaw them.
In a small bowl combine the oats and buttermilk and let sit at room temperature for 5 minutes.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt; mix with a fork to blend and set aside.
In a large bowl beat the egg, applesauce, and brown sugar briskly for about a minute.
Add the dry ingredients to the wet ingredients and stir just to combine. Do not over-stir!
Fold in the blueberries.
Fill muffin cups about 3/4 full.
Bake for 15 to 18 minutes or until a toothpick inserted in center comes out clean.
Makes 12 muffins.
Number of Servings: 12
Recipe submitted by SparkPeople user CORETRAINER1.
