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Blueberry Oatmeal Muffins

Apr 3, 2012

Nonstick cooking spray

1/4 cup raisins

2 tablespoons water

1/2 cup whole wheat flour

1/4 cup all-purpose flour

1/4 cup quick-cooking rolled oats

1/4 cup packed light brown sugar

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/2 cup unsweetened applesauce

1/4 cup fat-free milk

2 large egg whites

1 tablespoon flax seed oil

Mix the dry ingredients the night before then finish the batter in the morning to start your day with a freshly baked muffin.

Preheat oven to 375°F. Lightly coat six 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with nonstick cooking spray; set aside. Place raisins and water in a small microwave-safe bowl.

Cook on high power for 25 seconds. Let sit for 2 minutes to plump the raisins.

In a medium bowl, stir together flours, oats, brown sugar, baking powder, and cinnamon. Make a well in the center of the flour mixture and set aside. Combine applesauce, milk, egg whites, flax seed oil, and raisins. Add to flour mixture; stir just until incorporated. Don’t over mix. Spoon batter into prepared muffin cups filling each about three-fourths full.

Bake for 20 to 22 minutes or until lightly browned and the muffin is firm in the middle. Cool in pan on a wire rack for 5 minutes. Remove from pan and serve warm.

NUTRITION per muffin:

Calories: 157

Fat: 3 g (0 g EPA, 0 g DHA, 1 g ALA)

Saturated Fat: <1 g

Cholesterol: < 1mg

Sodium: 69 mg

Carbohydrate: 30 g

Dietary Fiber: 2 g

Sugars: 13 g

Protein: 4 g


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