Brunch

Sugar free gluten free blueberry muffins is for Snack.

Sugar free gluten free blueberry muffins takes 7 minutes to prepare.

Sugar free gluten free blueberry muffins takes 25 minutes to cook.

Sugar free gluten free blueberry muffins makes 18 servings.

The ingredients for Sugar free gluten free blueberry muffins are:

2.5 cup Quaker Oats Old fashioned Oat meal
1 cup, ground Walnuts
3 large Egg, fresh, whole, raw
3 large (8" to 8-7/8" long) Banana, fresh
1 cup Cabot Low Fat Greek Yogurt Plain
2 tbsp Flax Seed - Hodgson Mill Milled Flax Seed
0.5 tsp Baking Soda
1.5 tsp Baking Powder
1.5 cup Blueberries, fresh

Here is how you make Sugar free gluten free blueberry muffins:

Use a food processor on the oats pour into a bowl and repeat with the walnuts. Mix the eggs in a bowl and add ingredients mixing with each new ingredient. Add mashed bananas. Then oats, flax seed, walnuts, baking soda and baking powder. Add blueberries last. You can use fresh or frozen. Fresh are more fragile so be gentle with your last mix. If frozen do jot thaw before adding they will get soggy. Bake on 400 degrees for 25 minutes. Serving Size: Makes 18 muffinsNumber of Servings: 18Recipe submitted by SparkPeople user TURLTEBUGS1.

The nutritional information for Sugar free gluten free blueberry muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 123.2

• Total Fat: 5.2 g
• Cholesterol: 32.9 mg
• Sodium: 96.3 mg
• Total Carbs: 16.1 g
• Dietary Fiber: 2.5 g
• Protein: 4.8 g

The dietary needs meet for Sugar free gluten free blueberry muffins is Sugar Free