Snack

Oatmeal-Blueberry Muffins is for Breakfast, Snack.

Oatmeal-Blueberry Muffins takes several minutes to prepare.

Oatmeal-Blueberry Muffins takes several minutes to cook.

Oatmeal-Blueberry Muffins makes 12 servings.

The ingredients for Oatmeal-Blueberry Muffins are:

1-1/2 cups white whole wheat flour
3/4 cup rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 beaten egg
3/4 cup skim milk
1/4 cup Splenda brown sugar blend
1/4 cup coconut oil
1/2 teaspoon vanilla
3/4 cup fresh or frozen blueberries

Here is how you make Oatmeal-Blueberry Muffins:

1. Grease twelve 2-1/2-inch muffin cups or thirty-six 1-3/4-inch muffins cups, or line them with paper bake cups; set aside. (If you don't have enough muffin pans, bake half the batter at a time. Refrigerate remaining batter.)2. Stir together flour, rolled oats, baking powder, baking soda, and salt in a bowl. Make a well in the center of the mixture.3. Combine egg, milk, brown sugar, oil, and vanilla in another bowl. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy.) Fold blueberries into the batter. Spoon the batter into the prepared muffin cups, filling each three-quarters full.4. Bake in a 400 degree F oven for 16 to 18 minutes for 2-1/2-inch muffins or 10 to 12 minutes for 1-3/4-inch muffins or until done. Cool in muffin cups on a wire rack for 5 minutes; remove muffins from cups Serve warm. Makes 12 regular-size or 36 small muffins. Serving Size: Makes 12 MuffinsNumber of Servings: 12Recipe submitted by SparkPeople user HCGWARRIOR2011.

The nutritional information for Oatmeal-Blueberry Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 127.2

• Total Fat: 5.3 g
• Cholesterol: 18.2 mg
• Sodium: 147.2 mg
• Total Carbs: 17.3 g
• Dietary Fiber: 2.1 g
• Protein: 3.1 g