Blueberry Muffins on Steroids

Blueberry Muffins on Steroids

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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Ingredients

40 m servings 248 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 248 kcal
  • 12%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 74 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  2. Mix oat flour, whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder together in a bowl. Combine yogurt, milk, egg whites, canola oil, honey, and vanilla extract together in a separate bowl. Add yogurt mixture to flour mixture; stir to combine. Fold blueberries and pecans into batter. Spoon batter into prepared muffin cups.
  3. Bake muffins in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

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Reviews

Read all reviews 3
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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 y...

Dense and tasteless. I'm a firm believer that healthy food doesn't have to taste bad, but, well, these do. They need salt for sure at least a tsp. I added a couple tbsp of melted butter after I ...

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...

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