REALLY GOOD LOW CAL, LOW-FAT, HEALTHY BLUEBERRY OATMEAL MUFFINS
I just found this recipe on the side of the egg-white container I bought. I adjusted by using whole wheat and splenda brown sugar sub and adjusted spices. They are REALLY tasty for a low cal muffin!! AND EASY!
Provided by Kiwiwife
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 400.
- Combine fist five ingredients in bowl and whisk until mixed well.
- Stir in all remaining ingredients except blueberries and mix.
- Gently fold in bluebberries and fill lined muffin cups to 3/4 full.
- Bake for 18 - 20 minutes.
Nutrition Facts : Calories 130.6, Fat 6.8, SaturatedFat 0.6, Cholesterol 0.5, Sodium 111.3, Carbohydrate 14.3, Fiber 2.2, Sugar 1.8, Protein 3.9
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
BEST 100 CALORIE BLUEBERRY MUFFINS
With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.
Provided by Shannon Felgner
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
- Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.
Nutrition Facts : Calories 99.2 calories, Carbohydrate 22.1 g, Cholesterol 11.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 12 g
HEALTHY LOW-FAT BLUEBERRY (OR CHOCOLATE) OATMEAL MUFFINS
These are delicious, chewy muffins that burst with blueberries! Very wholesome, healthy, and low-fat! Mmmm! Note: cutting out the small amount of oil in the recipe will alter the texture.
Provided by I Cant Believe Its
Categories Quick Breads
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Toast oats in a dry saucepan over medium heat until browned.
- Combine oats and milk in a bowl and let stand for 20-35 minutes.
- Preheat oven to 350°F.
- Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well.
- Whisk the flours, baking powder, salt, cinnamon, and nutmeg.
- Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips).
- Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.
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BLUEBERRY OATMEAL MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (633)Category Breakfast
- Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes.
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
HEALTHY BLUEBERRY MUFFINS - WELL PLATED BY ERIN
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- Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.
- In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
- Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn't stick to the blueberries. (This will prevent the blueberries from sinking to the bottom of the muffins.)
- Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
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