Sugar Free Blueberry Oatmeal Muffins
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 72.9
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 110.2 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.5 g
- Protein: 3.8 g
View full nutritional breakdown of Sugar Free Blueberry Oatmeal Muffins calories by ingredient
Introduction
Less than 100 calories per serving, less than 1g fat and 5g protein each!Sounds too good to be true? We'll find out! Less than 100 calories per serving, less than 1g fat and 5g protein each!
Sounds too good to be true? We'll find out!
Number of Servings: 8
Ingredients
-
45 grams Quaker Rolled Oats
0.5 tbsp lemon juice
115ml skimmed milk
2 egg whites
15g fat free yoghurt (greek is good)
1 tsp grated lemon peel
65g wholemeal flour
10g honey
2 tbsp splenda granulated
1-2tsp baking powder/soda
Pinch salt
60-70g blueberries
Directions
Makes 6 muffins. Recipe works doubled.
Heat oven to 400F/200C/gas 6
Spray muffin tin or line muffin tin with muffin cases.
Combine oats, milk, honey and lemon juice, mix well and set aside for 10 mins.
Stir in yoghurt, lemon peel and egg white until blended.
In a different bowl combine flour, splenda, salt and baking powder/soda.
Add oat mixture immediately and mix until dry ingredients are just moist - do not overmix.
Gently stir in blueberries and spoon mixture into muffin tin.
Bake for 20-25 minutes until golden brown.
Eat!
Number of Servings: 8
Heat oven to 400F/200C/gas 6
Spray muffin tin or line muffin tin with muffin cases.
Combine oats, milk, honey and lemon juice, mix well and set aside for 10 mins.
Stir in yoghurt, lemon peel and egg white until blended.
In a different bowl combine flour, splenda, salt and baking powder/soda.
Add oat mixture immediately and mix until dry ingredients are just moist - do not overmix.
Gently stir in blueberries and spoon mixture into muffin tin.
Bake for 20-25 minutes until golden brown.
Eat!
Number of Servings: 8