Prep 15 mins
Cook 15 mins
These muffins are loaded with essential vitamins, minerals and antioxidents, plus heart friendly monounsaturated fat from the almonds and canola oil. These freeze well up to a month. Microwave frozen muffins at High for 15 seconds. We like these especially since the recipe calls for whole wheat flour and oatmeal. Adaped from Cooking Light
- 354.88 ml all-purpose flour
- 236.59 ml whole wheat flour
- 236.59 ml quick-cooking oatmeal
- 236.59 ml granulated sugar or 236.59 ml Splenda sugar substitute
- 14.79 ml baking powder
- 4.92 ml baking soda
- 1.23 ml salt
- 473.18 ml plain low-fat yogurt
- 118.29 ml 1% low-fat milk
- 29.58 ml canola oil
- 9.85 ml vanilla extract
- 59.14 ml egg substitute
- 354.88 ml fresh blueberries
- cooking spray
- 59.14 ml whole wheat flour
- 59.14 ml slivered almonds, chopped
- 14.79 ml brown sugar
- 14.79 ml butter or 14.79 ml margarine, melted
- Preheat oven to 400.
- Combine flours, oats, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
- Make a well in center of mixture.
- Combine yogurt, milk, oil, vanilla and egg substitute stirring with a whisk.
- Add yogurt mixture to flour mixture.
- Stir just until moist.
- Gently fold in blueberries.
- Spoon 2 rounded tablespoons of the batter into each of 30 muffin cups that have been coated with cooking spray.
- Combine 1/4 cup whole wheat flour, almonds, brown sugar and butter (or margarine). Sprinkle evenly over batter.
- bake at 400 for 15 minutes or until muffins spring back when touched dlightly in center.
- Cook in pans 10 minutes on a wire rack.
- remove from pans.
- Serve warm or at room temperature.
Delicious! I followed the recipe to the T. The only variation I made to the recipe was to use bakery-style muffin tins for a larger, friendlier-looking muffin. Moist, just the right white to wheat flour ratio!
These turned out really good, even though I didn't have quite enough yogurt and had to use more milk to make up the difference. I also used 1 egg instead of the egg substitute and pecans instead of almonds because that's what I had on hand. I have trouble finding muffin recipes that have some substance so I don't feel like I'm just eating a cupcake for breakfast, but also not too heavy and bland. These turned out very nice with the whole wheat flour and oatmeal in them, and just enough sugar to balance out the tart berries (Since I'm trying to cut back on my sugar, I might be able to get away with only 3/4 a cup of sugar next time, but even with the full cup I was happy that these muffins were not tooth-achingly sweet like many muffins are). Now I'm glad I made the full batch of 30 muffins and froze 24 of them. I hope they're just as good thawed out as they were fresh.
These turned out so well. I made the recipe as written except I usually like my muffins a little thicker, so I filled the muffin cups a little more than 3/4 full and ended up with 23 muffins. I also had to bake them 2-3 minutes longer because they were thicker. I will definitely be making these again. Thanks!