1/1 Photo of Blueberry Oatbran Muffins
Kiwi Kathy's Note:
Low GI yummy muffins. Oatbran is excellent for keeping you full for longer and helps lower colesterol. Make a batch and keep them in the freezer. Take one out in the mornings for a healthy mid-morning snack.
My Private Note
Units: US | Metric
- 1Combine the oat bran, Stevia, baking powder, and baking soda in a large bowl, and stir to mix well.
- 2Combine the yogurt, orange juice, prepared egg substitute (or 2 eggs) and oil in a small bowl and stir to mix well.
- 3Add the yogurt mixture to the oat-bran mixture and stir to mix well. Fold in the blueberries.
- 4Coat the bottoms only of muffin cups with nonstick cooking spray, and fill 3/4 full with the batter. Bake at 180°C for about 16 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean.
- 5Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins.
- 6Serve warm or at room temperature. Refrigerate or freeze any leftovers not eaten within 24 hours.
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
Nutritional Facts for Blueberry Oatbran Muffins
Serving Size: 1 (58 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 79.7
- Calories from Fat 33
- Total Fat 3.7 g
- Saturated Fat 0.7 g
- Cholesterol 1.3 mg
- Sodium 112.2 mg
- Total Carbohydrate 13.6 g
- Dietary Fiber 2.6 g
- Sugars 2.6 g
- Protein 4.2 g
The following items or measurements are not included: