Blueberry Oatbran Muffins – a delicious recipe with bran, stevia, baking powder, baking soda, yoghurt, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well.
2
Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs) and oil in a small bowl and stir to mix well.
3
Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
4
Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 180u00b0C for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
5
Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.
6
Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
228
kcal
Calories
11
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups oat bran, 1/8 teaspoon stevia, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.
Yes, Blueberry Oatbran 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.
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