Healthy Oatmeal Any Muffins

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!

• Ready In: 27 mins
• Serves: 3

Ingredients

• 9  egg whites
• 1 1⁄2 cups oatmeal
• 1⁄4 cup Splenda granular (sugar substitute)
• 1  teaspoon cinnamon
• 1  teaspoon pure vanilla extract
• 1⁄4 teaspoon baking powder
• 1  cup frozen blueberries or 1  cup  fruit, of choice

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!