Fish

Mango-blueberry Oat muffins is for Breakfast.

Mango-blueberry Oat muffins takes 70 minutes to prepare.

Mango-blueberry Oat muffins takes 25 minutes to cook.

Mango-blueberry Oat muffins makes 12 servings.

The ingredients for Mango-blueberry Oat muffins are:

70 grams mango (pureed) about .5 cup
2 egg whites
1 cup rolled oats (not instant)
.9 cup soy milk (unsweetened)
.25 cup agave nectar
1 cup rye (or oat) flour
1 Tbsp Cinnamon
1 tsp ground ginger
1 tsp baking powder
.5 tsp baking soda
.5 tsp salt
1 cup frozen blueberries

Here is how you make Mango-blueberry Oat muffins:

Soak oats in milk and agave nectar for 1 hour.Preheat oven to 400F.Mix mango and egg whites together.Mix dry ingredients.Add mango- egg to oats and mix thoroughly.Lightly spray muffin tin with non-stick spray or Bakers Joy (look for it - it's worth it for baking)add wet ingredients to dry and mix very lightly. Add blueberries and incorporate (I stir maybe 12 times total - rye (or oat) flour has less gluten so overworking is less of a problem).Bake for 20-25 minutes, remove from pan to cool. May be frozen.Makes 12 muffins.Number of Servings: 12Recipe submitted by SparkPeople user LITTLE_NIKKE.

The nutritional information for Mango-blueberry Oat muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 94.9

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 179.8 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 2.7 g
• Protein: 2.9 g