INSANELY GOOD BLUEBERRY OATMEAL MUFFINS
Steps:
- Preheat oven to 400°.
- Line a muffin tin with liners and lightly spray with oil.
- Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
- In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
- In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
- Combine oats and milk with sugar, applesauce mixture and mix well.
- Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
- Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!
Nutrition Facts : ServingSize 1 muffin, Calories 127 kcal, Carbohydrate 28.5 g, Protein 3 g, Fat 2.5 g, Sodium 222.5 mg, Fiber 2.5 g, Sugar 17.5 g
HEALTHY OATMEAL MUFFINS
These oatmeal muffins are so moist and fluffy, you won't believe they are healthy! No flour, no butter, and no oil are needed, all you need is one bowl or blender.
Provided by Arman
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
- In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains.
- Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
- Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 muffin, Calories 102 kcal, Carbohydrate 17 g, Protein 4 g, Fat 2 g, Sodium 188 mg, Fiber 2 g
NO FLOUR, NO SUGAR BLUEBERRY OATMEAL MUFFINS
This is a delicious alternative muffin recipe for those on a low gi, low carb, diet or have a gluten or wheat intolerance.
Provided by keepsmilyn
Categories Bread
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat over to 180 degrees celcius. Grease muffin tin with butter or margarine. In a small bowl combine the milk and half the oats (unground oats). Let soak for around 10 to 15 minutes. Grind the other half of the oats in a food processor, coffee grinder, etc until the consistancy is similar to coarse flour. Grind as finely as desired. In another bowl beat together egg and apple sauce, vanilla and cinnamon. Stir in oatmeal mix from the first bowl (milk and oat mixture). Add ground oats mixture, splenda/sugar, baking powder and salt. Stir until all ingredients well combined. Gently mix desired fruit and/or nuts into the wet mixture. Spoon batter into prepared muffin tin until cups are around 2/3 full. Bake in pre-headed oven for approximately 15-17 minutes, until a toothpick inserted into the center of them comes out clean.
Nutrition Facts : Calories 336 calories, Fat 18.8108819010664 g, Carbohydrate 35.5411094192735 g, Cholesterol 35.6566666666667 mg, Fiber 4.33824986177186 g, Protein 6.88219190106638 g, SaturatedFat 3.60844670573329 g, ServingSize 1 1 Serving (101g), Sodium 252.121035159957 mg, Sugar 31.2028595575017 g, TransFat 1.19525197397316 g
OATMEAL MUFFINS RECIPE BY TASTY
Here's what you need: banana, egg, vanilla extract, almond milk, maple syrup, greek yogurt, rolled oats, baking powder, cinnamon, salt, strawberry, blueberry, apple, dark chocolate chip, nut, dried cranberry
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- Mash banana in a large bowl until smooth and mix in all wet ingredients. Stir in dry ingredients until thoroughly mixed.
- Pour batter into greased muffin tin, filling each tin about ⅔ full.
- Top each muffin with toppings.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 58 grams, Fat 4 grams, Fiber 5 grams, Protein 10 grams, Sugar 26 grams
OATMEAL MUFFINS
Steps:
- Combine the oats and milk in a large bowl and let stand 30 minutes.
- Preheat the oven to 400 degrees F. Line 10 cups of a 12-cup muffin tin with paper liners
- In a separate medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt.
- Stir the melted butter, eggs and brown sugar into the bowl of oats and milk until well combined. Stir the flour mixture into the oat mixture until well combined. Fold in the white chocolate chips and dried apricots.
- Using an ice-cream scoop or 2 large tablespoons, divide the batter among the 10 lined muffin tins. Bake until a toothpick inserted into the center of a muffin comes out with some crumbs sticking to it, about 20 minutes. Let the muffins cool 5 minutes in the tins before removing them to a wire rack to cool completely.
OATMEAL MUFFINS (NO FLOUR AT ALL!)
Make and share this Oatmeal Muffins (No Flour at All!) recipe from Food.com.
Provided by Ana Molina
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven at 450°F.
- Cover 12 muffin bowls with oven-safe paper.
- On a big bowl, mix oatmeal, nuts, raisins, baking powder and salt (if used).
- Add the rest of the ingredients and mix til you have an even mix.
- Put the mix on the muffin bowls and fill 3/4 of each one.
- Bake for 13-15 min or til golden.
EASY OATMEAL MUFFINS
A simple but delicious recipe for oatmeal muffins.
Provided by WHATCITY
Categories Bread Quick Bread Recipes Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
- In a small bowl, combine milk and oats; let soak for 15 minutes.
- In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 17.8 g, Cholesterol 17.1 mg, Fat 5.9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 171.6 mg, Sugar 5.2 g
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