Blueberry Oat Bran Muffins Vegan Low Carb And Gluten Free Recipes
BLUEBERRY OAT BRAN MUFFINS
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, mix the dry ingredients.
- Mix the wet ingredients in a smaller bowl.
- Add the wet mix into the dry ingredients and stir just until combined. Gently add in the blueberries toward the end of mixing.
- Divide the batter among 10-12 paper muffin cups, depending on your preferred size.
- Bake for 10-15 minutes.
Nutrition Facts : Calories 39 kcal, Carbohydrate 6.9 g, Protein 1.7 g, Fat 1.8 g, Fiber 1.5 g, Sugar 1.5 g, ServingSize 1 serving
BLUEBERRY OAT BRAN MUFFINS
This another wonderful recipe I got from a wonderful author/teacher in Vancouver, Susan Mendalson, who owns Lazy Gourmet
Provided by Abby Girl
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Combine whole wheat flour, oat bran, wheat germ, brown sugar, lemon rind, baking powder, baking soda and salt in a large bowl. Mix well.
- In a measuring cup, combine eggs, buttermilk, vegetable oil and blueberries.
- Add batter to muffin cups and bake in a 400 oven for 20 minutes.
Nutrition Facts : Calories 179.4, Fat 6, SaturatedFat 1.1, Cholesterol 32.2, Sodium 262, Carbohydrate 29.6, Fiber 3.7, Sugar 12.4, Protein 6.6
OAT BRAN & BLUEBERRY MUFFINS WITH SPELT (VEGAN)
"Veganized" (?) from the recipe on the package of oat bran. This also uses spelt flour instead of regular wheat, of course you could use regular flour instead. I was pleasantly surprised at how well these turned out - really light, maybe a little crumbly due to the spelt. In a nutshell, really good and all the benefits of the oat bran!
Provided by magpie diner
Categories < 60 Mins
Time 50m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
- In a large mixing bowl add the flour, baking powder, baking soda and salt.
- Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
- Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
- Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.
Nutrition Facts : Calories 106.1, Fat 7.5, SaturatedFat 0.7, Sodium 249.5, Carbohydrate 11.2, Fiber 2.5, Sugar 1.6, Protein 3.5
BLUEBERRY OAT BRAN MUFFINS
Low cab muffins from "Good Carb Cookbook" by Sandra Woodruff. I changed a few things..good for South Beach Diet.
Provided by myrtle
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix dry ingredients in large bowl. Add combined wet ingredients. Fold in blueberries. Coat bottoms only of muffin tin. Fill 3/4 full. Bake at 350°F for about 15 minutes.
- Allow to sit for 5 minutes before removing from pan.
- These freeze well.
Nutrition Facts : Calories 89.5, Fat 4, SaturatedFat 0.5, Cholesterol 0.6, Sodium 112.9, Carbohydrate 15.2, Fiber 2.9, Sugar 3.8, Protein 4.7
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