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.
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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: