Snack

Oatmeal Blueberry Egg White Muffins is for Snack.

Oatmeal Blueberry Egg White Muffins takes 10 minutes to prepare.

Oatmeal Blueberry Egg White Muffins takes 20 minutes to cook.

Oatmeal Blueberry Egg White Muffins makes 16 servings.

The ingredients for Oatmeal Blueberry Egg White Muffins are:

1 cup Blueberries, fresh
1 cup King Arthur 100% Unbleached White Whole Wheat Flour
1 cup dry Oatmeal (plain)
31 gram Pescience Gourmet Vanilla (by LIME617)
2 tsp Baking Soda
1 tsp Baking Powder
2 tsp Vanilla Extract
1 cup OIKOS Greek Yogurt Plain Nonfat
2 cup Egg whites, Naturegg Simply Egg Whites, 1/4 cup = 2 egg whites
1 large Egg, fresh, whole, raw

Here is how you make Oatmeal Blueberry Egg White Muffins:

Mix all ingredients in blender, pour into bowl and stir in blueberries. Bake at 350 for 20 minutes or until doneServing Size: Makes 18 muffinsNumber of Servings: 16Recipe submitted by SparkPeople user LIME617.

The nutritional information for Oatmeal Blueberry Egg White Muffins is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 85.6

• Total Fat: 0.9 g
• Cholesterol: 14.4 mg
• Sodium: 262.8 mg
• Total Carbs: 10.0 g
• Dietary Fiber: 1.6 g
• Protein: 8.5 g