Recipe by Stephanie Mayberry
"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!"
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whole wheat flour
multi-grain hot cereal with flaxseed (such as Hodgson Mill Multi Grain with Flaxseed Hot Cereal®)
vanilla fat-free yogurt
egg whites, lightly beaten
These were very healthy, hearty and yummy. Nest time I might add a little more sweetener in them, although these were great with a little butter and honey. The only changes I did was use greek yogurt (that's what I had) and replaced one cup of the hot cereal with a mixture of almond meal, millet, bean flour and flax. I doubled the batch so it didn't make that much of a difference I just wanted to use up some ingredients. My one year old son enjoyed these too!
I tweaked this recipe to make it wheat-, dairy-, and sugar free and to use ingredients I had on hand. I used all oat flour and used rolled oats instead of oat bran. I used ground flax instead of the flax cereal. I used coconut yogurt instead of the vanilla yogurt. I used almond milk instead of skim milk and I used whole eggs instead of egg whites. I used a half cup of unsweetened applesauce instead of the canola oil and honey. Iused walnuts instead of pecans and I sprinkled a few more blueberries on top of each muffin for added sweetness. I made 20 muffins instead of 12 and I had to bake them for longer than 20 minutes but they were pretty good! I will try them again with some of the ingredients listed when I'm not on an elimination diet!
* Percent Daily Values are based on a 2,000 calorie diet.
Blueberry Muffins on Steroids
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 96
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These muffins are so moist and flavorful, you won't believe they're healthy, too!