Blueberry Low-Fat Muffins Recipe

Name: Blueberry Low-Fat Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¾ cups rolled oats; ½ cup oat bran; ¾ teaspoon baking soda; ½ teaspoon cinnamon; ¾ cup unsweetened applesauce; ½ cup honey; 1 teaspoon vanilla essence; ½ cup nonfat milk; 3 egg whites, lightly beaten; 1 cup blueberries

Servings: persons

1 ¾ cups rolled oats
½ cup oat bran
¾ teaspoon baking soda
½ teaspoon cinnamon
¾ cup unsweetened applesauce
½ cup honey
1 teaspoon vanilla essence
½ cup nonfat milk
3 egg whites, lightly beaten
1 cup blueberries

1
Pulse rolled oats & oat bran in food processor for 10 secs.
2
Reserve 2 TBSP oat mixture.
3
In medium bowl, combine remaining oat mixture, baking soda, & cinnamon.
4
Mix well & set aside.
5
In small bowl, combine apple sauce, honey, vanilla and milk.
6
Pour into oat mixture.
7
Stir until just blended.
8
Gently mix in egg whites
9
Dust well-drained blueberries with 2 TBSP reserved oat mixture.
10
Gently fold the blueberries into batter.
11
Divide mixture evenly into greased muffin pans and bake at 180C for 20-25 minutes.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ¾ cups rolled oats, ½ cup oat bran, ¾ teaspoon baking soda, ½ teaspoon cinnamon, and more.

Yes, Blueberry Low-Fat Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Low-Fat Muffins

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