Blueberry Muffins on Steroids |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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 (optional) |
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.
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