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Whole wheat and oats banana blueberry muffin takes several minutes to prepare.

Whole wheat and oats banana blueberry muffin takes 20 minutes to cook.

Whole wheat and oats banana blueberry muffin makes 20 servings.

The ingredients for Whole wheat and oats banana blueberry muffin are:

Almonds, .25 cup, slivered, crushed
Butter, unsalted, .25 cup
Oikos Organic Greek Yogurt, Plain, 2 oz)
*Splenda, 16 tsp
Brown Sugar, .33 cup, packed
Egg, fresh, 1 large
Egg white, fresh, 2 large
*Whole Wheat Flour, 2 cup
*Quaker Oats - Quick 1 Minute - Dry, .75 cup
Baking Soda, 1 tsp
Salt, .5 tsp
Banana, fresh, 1.5 medium (7" to 7-7/8" long)
Applesauce, sweetened, .33 cup
Milk, nonfat (skim milk), .5 cup
Vanilla Extract, 2 tsp
Blueberries, frozen (unsweetened), 2 cup, unthawed
**Flax Seed Meal (ground flax), .5 tbsp
Cinnamon, ground, 1 tsp

Here is how you make Whole wheat and oats banana blueberry muffin:

Beat butter, sugars and yogurt until smooth. Add eggs and beat well. In a separate mix dry ingredients together. Pour dry ingredients into the wet and mix. Mash bananas and mix with applesauce and add to other ingredients. Add vanilla, mix well. Fold in blueberries. Divide batter into well greased muffin tins. Sprinkle on crushed almond slivers. Bake at 350 degrees for about 20 minutes or until toothpick inserted comes out clean. Let muffins rest in pan for about 5 minutes and then transfer to wire wrack. Serving Size: Approx 20 muffinsNumber of Servings: 20Recipe submitted by SparkPeople user PJW9899.

The nutritional information for Whole wheat and oats banana blueberry muffin is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 129.4

• Total Fat: 4.1 g
• Cholesterol: 16.3 mg
• Sodium: 141.7 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 2.8 g
• Protein: 3.8 g