Breakfast

Oats and Wheat Blueberry Muffins is for Breakfast, Snack.

Oats and Wheat Blueberry Muffins takes 10 minutes to prepare.

Oats and Wheat Blueberry Muffins takes 20 minutes to cook.

Oats and Wheat Blueberry Muffins makes 12 servings.

The ingredients for Oats and Wheat Blueberry Muffins are:

1c quick-cooking rolled oats
2 small bananas
1/4c buttermilk
1/2c maple syrup
1/4c peanut butter
1/4c egg beater or 1 egg if prefered
1tsp vanilla extract
1 1/2c whole wheat flour
1tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1c fresh blueberries or frozen berries (not thawed)

Here is how you make Oats and Wheat Blueberry Muffins:

Pre-heat oven to 375In microwave heat peanut butter until it becomes gooey and soft.In a blender, process bananas until liquefied. Add buttermilk and thoroughly blend until mixtrure measures (1 1/4c. Transfer mixture to a large bowl. Add rolled oats to banana mixtrue and let stand for 5 min.In a 2nd bowl thoroughly mix baking soda, cinnamon and salt then add flour and mix well.In the blender combine maple syrup and egg. process until liquefied. Then add peanut butter and vanilla. Blend well. Pur this mixture into rolled oats mixture and stir well. Stir in dry ingrediants. Once combined fold in blueberries.Fill greased muffin cups about 3/4 full.Bake at 375 degrees for 20 to 25 mins or until doneMakes 12 muffinsNumber of Servings: 12Recipe submitted by SparkPeople user KATP08.

The nutritional information for Oats and Wheat Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 170.4

• Total Fat: 3.6 g
• Cholesterol: 0.3 mg
• Sodium: 244.2 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 4.4 g
• Protein: 5.1 g