Healthy Low Fat Blueberry Or Chocolate Oatmeal Muffins Food
THE ULTIMATE HEALTHY BLUEBERRY OATMEAL MUFFINS
These muffins are supremely moist and tender, and they're the perfect combination of hearty oats, cozy cinnamon, and sweet juicy blueberries! They're great for quick grab-and-go breakfasts or snacks, and they freeze really well, too. Leftover muffins will keep for at least one week if stored in an airtight container in the refrigerator.
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
- In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and vanilla stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
- Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
LOW-FAT OATMEAL MUFFINS
This recipe was originally posted by a Zaar member who is no longer active. When she left, this recipe went "up for adoption." Since I was a huge fan of Zenith and her recipes, I of COURSE leapt at the chance to adopt one of her wonderful healthy recipes. These have no added fat and will make a satisfying breakfast snack. Enjoy!
Provided by spatchcock
Categories Quick Breads
Time 1h30m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Soak oats in milk for 1 hour.
- Combine all ingredients in a large bowl.
- Spoon into a muffin pan that has been lightly greased or sprayed with nonstick spray.
- Bake at 400 F for 20-25 minutes.
- Variations: To make Oatmeal Raisin Muffins, Oatmeal Apple Muffins, or Oatmeal Chocolate Chip Muffins, add raisins/chopped apples/chocolate chips to the batter.
Nutrition Facts : Calories 110.2, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.4, Sodium 204.2, Carbohydrate 23.2, Fiber 1.9, Sugar 10, Protein 3.6
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
LOW-CHOLESTEROL BLUEBERRY MUFFINS II
Low-cholesterol muffins.
Provided by JJOHN32
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Use vegetable oil spray to grease 12-cup muffin tin. Set aside.
- Mix 1/4 cup of the flour with the blueberries. Set aside. Beat egg white and 1 tablespoon oil lightly in bowl. Stir in milk and melted margarine or oil.
- In separate bowl, mix together flour, baking powder, salt, and sugar. Sift dry ingredient mixture over egg white mixture. Stir just long enough to moisten flour. The batter will look lumpy. DO NOT OVERMIX. Fold in blueberries. Fill each tin two-thirds full with batter. Bake in preheated oven 20-25 minutes or until golden brown.
Nutrition Facts : Calories 127.3 calories, Carbohydrate 22.8 g, Cholesterol 0.2 mg, Fat 3.1 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 159.7 mg, Sugar 10.1 g
HEALTHY LOW-FAT BLUEBERRY (OR CHOCOLATE) OATMEAL MUFFINS
These are delicious, chewy muffins that burst with blueberries! Very wholesome, healthy, and low-fat! Mmmm! Note: cutting out the small amount of oil in the recipe will alter the texture.
Provided by I Cant Believe Its
Categories Quick Breads
Time 55m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Toast oats in a dry saucepan over medium heat until browned.
- Combine oats and milk in a bowl and let stand for 20-35 minutes.
- Preheat oven to 350°F.
- Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well.
- Whisk the flours, baking powder, salt, cinnamon, and nutmeg.
- Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips).
- Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.
HEALTHY BLUEBERRY OATMEAL MUFFINS
Mmmmm...yummy breakfast or snack that has texture, flavor, and a healthy kick. A big thanks to Aunt Carolyn for the original recipe I modified this one from. These are the exact ingredients I used, thanks to a wonderful local bulk foods store. If you need to use more typical ingredients, I've tried to note potential alternatives. Don't omit the little bit of oil, though - it will dry them out.
Provided by This Mom Still Cooks
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat to 400.
- Combine dry ingredients in a large bowl.
- Combine wet ingredients in 2nd bowl (not including berries).
- Pour wet ingredients into dry & mix until incorporated.
- Add berries and stir throughout.
- Line muffin pans & spray. Pour batter into muffin cups & bake approximately 15-20 minute.
- Careful if you like them straight out of the oven - those blueberries stay VERY hot! Enjoy!
Nutrition Facts : Calories 140.9, Fat 4.5, SaturatedFat 0.7, Cholesterol 0.8, Sodium 126.6, Carbohydrate 22.5, Fiber 2.9, Sugar 4.7, Protein 4.1
REALLY GOOD LOW CAL, LOW-FAT, HEALTHY BLUEBERRY OATMEAL MUFFINS
I just found this recipe on the side of the egg-white container I bought. I adjusted by using whole wheat and splenda brown sugar sub and adjusted spices. They are REALLY tasty for a low cal muffin!! AND EASY!
Provided by Kiwiwife
Categories Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 400.
- Combine fist five ingredients in bowl and whisk until mixed well.
- Stir in all remaining ingredients except blueberries and mix.
- Gently fold in bluebberries and fill lined muffin cups to 3/4 full.
- Bake for 18 - 20 minutes.
Nutrition Facts : Calories 130.6, Fat 6.8, SaturatedFat 0.6, Cholesterol 0.5, Sodium 111.3, Carbohydrate 14.3, Fiber 2.2, Sugar 1.8, Protein 3.9
LOW FAT BLUEBERRY MUFFINS
I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.
Provided by Kree6528
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
- In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
- In a small bowl, combine milk, canola oil and egg.
- Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
- Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
- Cool on wire rack.
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