Blueberry Muffins (Fat & Wheat Free) Recipe

Name: Blueberry Muffins (Fat & Wheat Free)
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; ½ cup nonfat milk; 3 egg whites, lightly beaten; 1 cup frozen blueberries (defrosted and well-drained)

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
½ cup nonfat milk
3 egg whites, lightly beaten
1 cup frozen blueberries (defrosted and well-drained)

1
Preheat oven to 350F.
2
Pulse rolled oats and oat bran in food processor for 10 seconds.
3
Reserve 2 tablespoons oat mixture; in medium bowl, combine remaining oat mixture with baking soda and cinnamon; mix well.
4
Set aside.
5
In small bowl, combine applesauce, honey, vanilla and milk; pour into oat mixture.
6
Stir until just blended.
7
Gently mix in egg whites.
8
Do not over-mix.
9
Dust well drained and dried blueberries with 2 tablespoons reserved oat mixture; gently fold blueberries into batter.
10
Divide mixture evenly into non-stick muffin pan and bake at 350F.
11
for 20-25 minutes, or until toothpick inserted in center comes out clean.
12
Cool on wire rack for 10 minutes, and remove muffins from pan.

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 Muffins (Fat & Wheat Free) 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 Muffins (Fat & Wheat Free)

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