Low Calorie Blueberry Muffins

wwaif

These sugar-free muffins are a very filling and super tasty (and I mean, even in relation to regular muffins!). It makes 12 dense small/medium (they're fist-sized) muffins that are ~92 calories each. They are absolutely wonderful after being refrigerated over night and are great as an guilt-free on the go breakfast or snack.

Ingredients:
2 & 1/2 Cups of Quick Oats
1 Cup of blueberries
2 Egg whites
1 Teaspoon Baking powder
1 Mashed Banana
3 Tablespoons of Splenda, Stevia or no calorie sugar substitute (optional*)
~1/2 Cup of Water (I usually eyeball it, but the batter should be thicker than molasses or the muffins will be a bit soggy in the middle when finished baking)

Put the quick oats into a blender/food processor and blend until it develops a flour-like consistency. Add the rest of the ingredients except for the blueberries and continue to mix. When the batter is done, stir in the blueberries with a spoon (I prefer to keep the blueberries whole as they give the muffins more volume) and then pour the mixture into a muffin tin with muffin liners. Bake at 355°F for 35 minutes and then allow the muffins cool for 20 minutes before eating.

Teenamarie_36

That sounds great! Will have to give it a try, thanks

shellyrulz

bump

Jackie_Snape80

Omg! Thank you sooo much for this! I know what I'll be making next week

I may add a scoop or two of soy protein powder to it so I can have a quick breakfast Yum!

wickedcricket

did u add this to the recipe database? thanks for the muffin recipe, I'm just in the mood

Jackie_Snape80

These sugar-free, vegan muffins are a very filling and super tasty (and I mean, even in relation to regular muffins!). It makes 12 dense small/medium (they're fist-sized) muffins that are ~92 calories each. They are absolutely wonderful after being refrigerated over night and are great as an guilt-free on the go breakfast or snack.

Ingredients:
2 & 1/2 Cups of Quick Oats
1 Cup of blueberries
2 Egg whites
1 Teaspoon Baking powder
1 Mashed Banana
3 Tablespoons of Splenda, Stevia or no calorie sugar substitute (optional*)
~1/2 Cup of Water (I usually eyeball it, but the batter should be thicker than molasses or the muffins will be a bit soggy in the middle when finished baking)

Put the quick oats into a blender/food processor and blend until it develops a flour-like consistency. Add the rest of the ingredients except for the blueberries and continue to mix. When the batter is done, stir in the blueberries with a spoon (I prefer to keep the blueberries whole as they give the muffins more volume) and then pour the mixture into a muffin tin with muffin liners. Bake at 355°F for 35 minutes and then allow the muffins cool for 20 minutes before eating.

Well, the egg whites make it not vegan, but I can just use Ener-G egg replacer instead

catwrangler

gonna make these right now to eat for breakfast. Then I will come back here and review them in the morning!

strike that, no bananas in the house until tomorrow night :sad:

Review to be posted Saturday morning.

wwaif

These sugar-free, vegan muffins are a very filling and super tasty (and I mean, even in relation to regular muffins!). It makes 12 dense small/medium (they're fist-sized) muffins that are ~92 calories each. They are absolutely wonderful after being refrigerated over night and are great as an guilt-free on the go breakfast or snack.

Ingredients:
2 & 1/2 Cups of Quick Oats
1 Cup of blueberries
2 Egg whites
1 Teaspoon Baking powder
1 Mashed Banana
3 Tablespoons of Splenda, Stevia or no calorie sugar substitute (optional*)
~1/2 Cup of Water (I usually eyeball it, but the batter should be thicker than molasses or the muffins will be a bit soggy in the middle when finished baking)

Put the quick oats into a blender/food processor and blend until it develops a flour-like consistency. Add the rest of the ingredients except for the blueberries and continue to mix. When the batter is done, stir in the blueberries with a spoon (I prefer to keep the blueberries whole as they give the muffins more volume) and then pour the mixture into a muffin tin with muffin liners. Bake at 355°F for 35 minutes and then allow the muffins cool for 20 minutes before eating.

Well, the egg whites make it not vegan, but I can just use Ener-G egg replacer instead

Oops, my mistake. It's an altered recipe from my vegan friend, so I had the word vegan in my head while writing this, haha. Sorry!

kabatoff

Would these work with frozen blueberries... If so, would you use them frozen or thaw them first?

Thanks..

wwaif

Would these work with frozen blueberries... If so, would you use them frozen or thaw them first?

Thanks..

I haven't tried frozen blueberries, but I'd imagine that they'd thaw in the oven while baking.

tjandjmkahrs

Bump!

catwrangler

Review:

These were good tasting and chewy. Make sure to cover them when you put them in the fridge. I didn't and the tops were too crunchy. Otherwise, 4 stars!

I just had 3 and some chai, now I'm ready for the gym! Thanks!


PS I used frozen berries.

catwrangler

I entered this in the database as Mfp Recipe - Blueberry Muffins Made With Oats and Banana, but all I know is the calories.

asyouseefit

bump!

richellecc

Thank you! I've been looking for a low cal muffin recipe; I have tones of blueberries to eat!

jls1661

bump

kje2011

bump

trishoida

bump

pandabear_

I'm trying this! YUM!

khollyk

bump!

Jorra

These sound super delicious! Although they probably aren't sugar-free if they have blueberries and banana in them. It's great that there's no added sugar though!

cba4994

bump

gwenmf

bump

pearlymae

These sugar-free muffins are a very filling and super tasty (and I mean, even in relation to regular muffins!). It makes 12 dense small/medium (they're fist-sized) muffins that are ~92 calories each. They are absolutely wonderful after being refrigerated over night and are great as an guilt-free on the go breakfast or snack.

Ingredients:
2 & 1/2 Cups of Quick Oats
1 Cup of blueberries
2 Egg whites
1 Teaspoon Baking powder
1 Mashed Banana
3 Tablespoons of Splenda, Stevia or no calorie sugar substitute (optional*)
~1/2 Cup of Water (I usually eyeball it, but the batter should be thicker than molasses or the muffins will be a bit soggy in the middle when finished baking)

Put the quick oats into a blender/food processor and blend until it develops a flour-like consistency. Add the rest of the ingredients except for the blueberries and continue to mix. When the batter is done, stir in the blueberries with a spoon (I prefer to keep the blueberries whole as they give the muffins more volume) and then pour the mixture into a muffin tin with muffin liners. Bake at 355°F for 35 minutes and then allow the muffins cool for 20 minutes before eating.

pearlymae

Bump, Thanks for sharing.

darlilama

awesome. i love blueberry muffins… but not the guilt when I look at the nutrition info on most of the bought ones! I'll have to try these!

lorjill

love blueberry muffins!!

Janny2712

thank you, I have saved this to my log so I can find it again easily :flowerforyou:

MEMoggridge

Bump!! Yummy!!!

roman109

Gluten Free too with GF oats. Bump

kcragg

Bump, thanks for sharing:)