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Angie's Blueberry Walnut Muffins takes 15 minutes to prepare.

Angie's Blueberry Walnut Muffins takes 25 minutes to cook.

Angie's Blueberry Walnut Muffins makes 6 servings.

The ingredients for Angie's Blueberry Walnut Muffins are:

1 cup All-Purpose Flour
1 cup Old Fashioned Oatmeal
1 tsp Baking Soda
1 tsp Salt
1 tsp Ground Cinnamon
1 Motts Natural Applesauce cup (4 oz)
1 Large Egg
1/2 cup Splenda Granulated w/ Fiber (24 tsps)
1/2 cup water
1 cup chopped walnuts
1 cup Frozen Blueberries, unsweetened, unthawed

Here is how you make Angie's Blueberry Walnut Muffins:

Preheat oven to 350. Lightly spray a muffin tin with oil (not included in nutrition due to how small but you could use muffin cup liners to get rid of the oil completely). Mix flour, oats, soda, cinnamon and salt together then add the applesauce, Splenda, egg and water then mix until just blended. Stir in walnuts. Add in blueberries and quickly incorporate but don't overmix or your batter will be colored by the blueberries as they thaw. Immediately fill muffin cups about half full and put in oven. Bake at 400 for 20-25 minutes or until tops have lightly browned.

The nutritional information for Angie's Blueberry Walnut Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 281.6

• Total Fat: 15.3 g
• Cholesterol: 31.0 mg
• Sodium: 610.2 mg
• Total Carbs: 35.9 g
• Dietary Fiber: 8.4 g
• Protein: 7.9 g