How To Make Blueberry Oatmeal Muffins
These oatmeal muffins are light, fluffy, and fresh, thanks to the blueberry. They come out so moist that you can still enjoy them the day after.
Serves:
Ingredients
- 1½cupsquick oats
- 1cupunsweetened almond milk,or skim milk
- ½cupbrown sugar,packed
- 2tbsphoney
- ½cupapplesauce,unsweetened
- 2egg whites
- 1tbspoil
- 1tspvanilla extract
- ½cupwhite whole wheat flour
- 1tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 1½cupblueberries,fresh
- baking spray
Instructions
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Preheat oven to 400 degrees F.
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Line a muffin tin with liners and lightly spray with oil.
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Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
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In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
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In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
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Combine oats and milk with sugar, applesauce mixture and mix well.
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Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
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Spoon into the muffin tin and bake for 22 to 24 minutes. Enjoy!!
Nutrition
- Calories: 119.32kcal
- Fat: 2.28g
- Saturated Fat: 0.29g
- Trans Fat: 0.00g
- Monounsaturated Fat: 1.54g
- Polyunsaturated Fat: 0.87g
- Carbohydrates: 23.45g
- Fiber: 2.15g
- Sugar: 11.77g
- Protein: 2.80g
- Sodium: 185.34mg
- Calcium: 81.17mg
- Potassium: 106.70mg
- Iron: 0.89mg
- Vitamin A: 0.66µg
- Vitamin C: 3.97mg
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