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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (71g) Recipe makes 12 servings The following items or measurements are not included below: Splenda brown sugar blend |
||
| Calories 130 | ||
| Calories from Fat 47 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 8% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 192mg | 8% | |
| Potassium 159mg | 4% | |
| Total Carbohydrate 17.8g | 5% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 2.6g | ||
| Protein 4.1g | 8% | |
Split Decision (Oatnanaberry) Muffins.
By: EmmyDuckie
Aug 6, 2008
Looking for a healthy, convenient breakfast? Muffins are a natural choice, but what kind of muffins? Oat muffins? Banana Muffins? Blueberry muffins? Why not all three, an oatnanaberry muffin! This is the perfect recipe when you want all three of the best muffin flavors.
SERVES 12
Ingredients
- 3/4 cup old fashioned oats
- 1 cup skim milk
- 1 1/4 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh blueberries
- 1 ripe banana, mashed
- 1/4 cup canola oil
- 2 egg whites
- 1/2 cup Splenda brown sugar blend
- 1 teaspoon vanilla extract
Directions
1
Preheat oven to 350, and lightly oil a muffin tin.2
Mix milk and oats, set aside while you prep the rest of the batter.3
Sift together flour, baking powder, baking soda, and salt.4
Thoroughly mash and pulverize the banana, and add to oats.5
Add oil, egg whites, sugar, and vanilla to oat mixture.6
Add the oat mixture to the dry mixture, and stir gently. Do not overmix.7
Gently fold in blueberries.8
Divide muffin batter into muffin tin cups.9
Top with more oats and blueberries, if desired.10
Bake about 15 minutes, or until a cake tester or toothpick inserted in the center of a muffin comes out clean.11
Enjoy your breakfast!
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- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Sue L
On Aug 24, 2008
These are very moist and flavorful, and I really like that they use no white four and are both low in carbs/sugars and fat. I know I will make this often, as we enjoy home baked things occasionally for breakfast and this is so tasty. Good luck in the contest! ~Sue
From: Studentchef
On Aug 22, 2008
These really should be 4 1/2 stars, but that is how I feel about them. I think it would have made the muffins even more moist if there was another banana in them, but otherwise a tasty and guilt free pleasure.
From: DuChick
On Aug 22, 2008
No one needs to know how healthy and low fat these moist, fruity muffins are. What a wonderful combination of flavors! I made 6 jumbo muffins in liners and 3 smaller, regular-size muffins. All divinely delicious!
From: justcallmetoni
On Aug 22, 2008
These were just delicious and were a hit in the break room this morning. Two co-workers even asked for the recipe, a definite good sign as they try many Zaar recipes. Just a wee too sweet for me, might take out 1 or 2 tablespoons of sugar. They were sooooo moist I found they needed closer to 20 minutes to bake. My preparation included eliminating 1/2 the oil and replacing it with applesauce. Good luck with RSC#12.
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