Blueberry Oatmeal Muffins
Nutritional Information: (based on 12 servings)
Calories: 111kcal · Fat: 2.2g · Cholesterol: 0mg · Sodium: 175mg · Carbohydrates: 20g · Fiber: 2.1g · Sugar: 8.1g · Protein: 3g · WW+: 3 points
School has officially got cracken in our neck of the woods. My only hope in my kids having a warm breakfast on our early school mornings is making items that can be frozen and warmed up on that morning Since I am not about to wake up early enough to make a hot breakfast every morning. I will willingly admit I am not a morning person. J These muffins worked perfect for that. They were easy to freeze and warm up a few seconds in the microwave that morning, and the kids loved them.
Ingredients:
1 1/2 cups Quaker quick oatmeal
1 cup unsweetened almond milk
1/4 cup brown sugar, packed
2 tbsp agave
1/2 cup unsweetened applesauce
2 egg whites
1 tbsp oil
1 tsp vanilla extract
1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup fresh blueberries
baking spray
Directions:
- Preheat oven to 400 degrees. Line a muffin tin with liners and lightly spray with oil.
- Soak oats in milk for about 30 minutes
- In a bowl combine brown sugar, agave, applesauce, vanilla, egg whites, oil, and mix well.
- In a separate bowl combine flour, salt, baking powder, baking soda and whisk to combine.
- Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in dry ingredients and mix until incorporated.
- Spoon into muffin tin and add a few blueberries to each muffin
- Bake for 22-25 minutes.
Adapted from skinnytaste.com
