Recipe by MizShafer
"Quick and easy for on-the-go breakfasts. Low-fat, protein, whole grains, and fiber packed in a muffin!"
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instant whole-grain hot cereal (such as Coach's Oats®)
non-fat vanilla-flavored Greek-style yogurt
These were really simple to make and very flavorful! I was looking for a more nutritious and filling muffin for everyone to grab a quick breakfast and these do just that. The only change I made was using 1/4 cup of natural agave syrup in place of the sugar. These smell great while baking and I will make these again!
Good muffin, if a little gooey. Great basic recipe. I used whole wheat flour and added 1 tsp baking soda and 1/2 tsp salt, only 1/2 c sugar and closer to 2/3 c applesauce (probably why a little gooey)....the magic happened on the second batch when I decided to add 2/3 c wheat bran, and used 2/3 c (scant) dark brown sugar rather than white...mmm mmm good :-)
I tried this recipe with a few modifications 1/2 cup of all purpose flour & 1/2 cup of whole wheat flour and 1 tsp of salt.
Fantastic recipe. My husband will only eat breakfast if you send it out the door with him - so I'm baking half a dozen giant muffins a week, and always on the lookout for new recipes. This time I had some fruit yogurt to use up, and the blackberries are ripe in our backyard. I whipped up the whole lot in the cuisinart to break down the oats (hubby doesn't like any hint of "nutrition" in his food) and added a little more flour to compensate. I stirred in the berries by hand. Next time, I will substitute cucumber puree for the applesauce to add a little hidden green to his diet.
* Percent Daily Values are based on a 2,000 calorie diet.
Oat and Blueberry Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 11
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