Breakfast

Blueberry-Oat-Pecan flaxseed muffins is for Breakfast, Snack.

Blueberry-Oat-Pecan flaxseed muffins takes 15 minutes to prepare.

Blueberry-Oat-Pecan flaxseed muffins takes 15 minutes to cook.

Blueberry-Oat-Pecan flaxseed muffins makes 1 servings.

The ingredients for Blueberry-Oat-Pecan flaxseed muffins are:

* *Whole Wheat Flour, 1 cup
* Oats, 1 cup
* Flaxseed, 1/2 cup
* *Splenda Sugar Blend for Baking, 1/4
* Honey, 1/4 cup
* Milk, nonfat, 1 cup
* Egg, fresh, 1 large
* Salt, 1/2 tsp
* Baking Powder, 2 tsp
* Blueberries, frozen (unsweetened), 1 cup, unthawed
* Pecans, 1/4 cup, chopped

Here is how you make Blueberry-Oat-Pecan flaxseed muffins:

Preheat oven to 400Add all the dry ingredients to a mixing bowl, mix together and make a well in the center. Whisk the milk and egg together, and pour into the well, then gently mix until a thick batter is formed.Use an ice cream scoop to fill 12 muffin cups, bake at 400 for 10 - 20 minutes.Number of Servings: 1Recipe submitted by SparkPeople user 50SGRANNY.

The nutritional information for Blueberry-Oat-Pecan flaxseed muffins is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 2,034.7

• Total Fat: 61.4 g
• Cholesterol: 217.4 mg
• Sodium: 2,362.7 mg
• Total Carbs: 373.8 g
• Dietary Fiber: 60.0 g
• Protein: 59.3 g

The dietary needs meet for Blueberry-Oat-Pecan flaxseed muffins is Low Fat