Blueberry Muffins on Steroids
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Description
These cakey, moist muffins taste great and are a wonderful breakfast treat. They are low fat and low sugar. You may want to double this recipe. These muffins do not last long at all at my house!
Ingredients
- 1 cup oat flour
- 1 cup whole wheat flour
- 1 cup oat bran
- 1 cup multi-grain hot cereal with flaxseed (such as Hodgson Mill Multi Grain with Flaxseed Hot Cereal®)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon baking powder
- 1 cup vanilla fat-free yogurt
- 1 cup skim milk
- 2 egg whites, lightly beaten
- 2 tablespoons canola oil
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 1 cup fresh blueberries
- 1 cup pecan halves
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- 2. Mix oat flour, whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder together in a bowl. Combine yogurt, milk, egg whites, canola oil, honey, and vanilla extract together in a separate bowl. Add yogurt mixture to flour mixture; stir to combine. Fold blueberries and pecans into batter. Spoon batter into prepared muffin cups.
- 3. Bake muffins in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts
serving: 1 dozen muffins
calories: 248.4 kcal
carbohydrates: 35.3 g
protein: 8.9 g
saturated fat: 1 g
cholesterol: 0.7 mg
sodium: 73.7 mg
fiber: 6 g
sugar: 9.3 g