NO FLOUR, NO SUGAR BLUEBERRY OATMEAL MUFFINS
This is a delicious alternative muffin recipe for those on a low gi, low carb, diet or have a gluten or wheat intolerance.
Provided by keepsmilyn
Categories Bread
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat over to 180 degrees celcius. Grease muffin tin with butter or margarine. In a small bowl combine the milk and half the oats (unground oats). Let soak for around 10 to 15 minutes. Grind the other half of the oats in a food processor, coffee grinder, etc until the consistancy is similar to coarse flour. Grind as finely as desired. In another bowl beat together egg and apple sauce, vanilla and cinnamon. Stir in oatmeal mix from the first bowl (milk and oat mixture). Add ground oats mixture, splenda/sugar, baking powder and salt. Stir until all ingredients well combined. Gently mix desired fruit and/or nuts into the wet mixture. Spoon batter into prepared muffin tin until cups are around 2/3 full. Bake in pre-headed oven for approximately 15-17 minutes, until a toothpick inserted into the center of them comes out clean.
Nutrition Facts : Calories 336 calories, Fat 18.8108819010664 g, Carbohydrate 35.5411094192735 g, Cholesterol 35.6566666666667 mg, Fiber 4.33824986177186 g, Protein 6.88219190106638 g, SaturatedFat 3.60844670573329 g, ServingSize 1 1 Serving (101g), Sodium 252.121035159957 mg, Sugar 31.2028595575017 g, TransFat 1.19525197397316 g
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
NO-FLOUR OATMEAL BLUEBERRY MUFFINS
Here is an oatmeal blueberry muffins recipe which is gluten free, high in protein and does not require using traditional flour. Instead, the muffins are primarily made from rolled oats and ground almonds which have been sweetened and feature tasty blueberries.
Provided by Mani
Categories Breakfast
Time 35m
Number Of Ingredients 11
Steps:
- Add oat flour to your mixing bowl. You can make this by blending rolled oats (the same quantity) in a high speed blender.
- Add the ground almonds, eggs, honey, lemon (zest and juice), baking soda, vanilla extract and salt. Stir to combine.
- Add the almond milk and stir again.
- Add the blueberries and stir again.
- Preheat the oven to 200°c / 400°f.
- Add the mixture to the muffin tray.
- Bake for 20 to 25 minutes.
- Allow to cool down for 5 minutes.
Nutrition Facts : ServingSize 1 Muffin, Calories 308 kcal, Sugar 10.1 g, Sodium 421.6 mg, Fat 16.1 g, SaturatedFat 2.4 g, Carbohydrate 29.1 g, Fiber 5.2 g, Protein 10.5 g, Cholesterol 55 mg, UnsaturatedFat 1.4 g
OATMEAL BLUEBERRY MUFFINS
These have a great texture, and stay moist and tender for days - if they last that long at your house!
Provided by Sue Snow
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
- Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.
Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g
OATMEAL MUFFINS (NO FLOUR AT ALL!)
Make and share this Oatmeal Muffins (No Flour at All!) recipe from Food.com.
Provided by Ana Molina
Categories Quick Breads
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Pre-heat oven at 450°F.
- Cover 12 muffin bowls with oven-safe paper.
- On a big bowl, mix oatmeal, nuts, raisins, baking powder and salt (if used).
- Add the rest of the ingredients and mix til you have an even mix.
- Put the mix on the muffin bowls and fill 3/4 of each one.
- Bake for 13-15 min or til golden.
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