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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 large muffins 82g Recipe makes 12 large muffins) |
||
| Calories 195 | ||
| Calories from Fat 46 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.2g | 7% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 260mg | 10% | |
| Potassium 198mg | 5% | |
| Total Carbohydrate 33.8g | 11% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 12.7g | ||
| Protein 4.8g | 9% | |
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Blueberry Banana Oat Muffins
By: Scandigirl
Oct 22, 2003
My blueberry muffin recipe, that is gone before I turn around if left on the counter. My husband adores it, and can easily eat 4-5, bless his heart! I experimented with this for low fat in 1994, and have made it since.
12 large muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup oats
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup wheat germ
- 1/4 teaspoon salt
- 2 egg whites
- 2 cups bananas, mashed (or 5-6)
- 1/4 cup melted soft margarine
- 1 cup wild blueberries, fresh or frozen
Directions
1
Spray 12 large muffin cups with Pam or use paper cups.2
Combine first 7 dry ingredients in mixing bowl.3
Mix well.4
Beat egg whites, banana and melted margarine together until smooth.5
Add banana mixture to dry ingredients.6
Stir just until moistened.7
Fold in blueberries.8
Fill muffin cups almost full.9
Bake at 375 degrees F for 20-25 minutes.
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Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Abby Girl
On Apr 19, 2009
I got this recipe from the Best of Bridge. We enjoy this muffin and it gives me an excuse to use up those old bananas that seem to be hanging around
From: Stephie Biggs
On Jul 7, 2008
Great recipe! I used whole egg, half ww flour and no wheat germ. I also used vanilla like someone else suggested and added lemon juice, it just seems to go with this muffin. I topped a few with pecans. We all loved these! Thanks!
From: Chef #850276
On May 30, 2008
I altered this slightly because I didn't have enough banana. I cut the recipe in half and did 1/2 cup mashed banana, 1/2 cup applesauce. The only other addition was I added 1/4 tsp vanilla. I used a full egg and real butter. I made mini muffins so the cooking time was less (and so we felt like we had more muffins!). They turned out moist and delicious and I love that they are so healthy.
From: BayLeigh Ann
On Mar 15, 2005
For low fat, lower calorie muffins these were good. Not sure if I did something wrong or not but the muffins didn't rise well at all. Also, I used long cooking oats and am wondering if perhaps I should have used quick cooking oats?
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