Healthy Oatmeal Any Muffins

Total Time
27mins
Prep 5 mins
Cook 22 mins

I wanted big muffins that would keep me full until lunch time and that were healthy, but didn't want to use flour. So I came up with these low fat filling delights! These freeze well!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spray 6 jumbo muffin cups with no stick cooking spray.
  3. Separate eggs, only placing the whites in a large mixing bowl. Discard the yolks.
  4. Using a wire whisk, beat the eggs until frothy.
  5. Measure oatmeal and dump onto eggs.
  6. Let sit for a few minutes to let the oatmeal absorb some of the egg.
  7. Add the Splends cinnamon, vanilla and baking powder to the bowl.
  8. Mix all ingredients together.
  9. Measure and add the blueberries; stir.
  10. Divide into the six jumbo muffin tins.
  11. Bake for 20-25 minutes until a toothpick inserted into the middle of a muffin comes out clean.
  12. Cool on wire rack.
  13. 2 muffins per serving!

Reviews

(2)
Most Helpful

This is excellent! I added Craisins and not as much splenda. A little honey (more for the honey flavor) and put them in mini muffin tins. YUMMY!

juliemanker March 18, 2007

This was pretty good for a healthy snack, and very easy to make (separating 9 egg whites was the most time-consuming step) . I loved that it used no flour. I made mine with blueberries, and ended up with 8 large muffins (did the math and found only 80 calories per muffin!). I will likely make these again, next time with a little extra cinnamon and some small chunks of apple.

kmoth September 17, 2006

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