Low Calorie Blueberry Muffins

BrendaHyde · July 2012

Thanks for sharing.

kathleenp518 · July 2012

Sounds yummy!!

jcash6 · July 2012

bump!

Lance_K · July 2012

bump

angieroo2 · July 2012

Thanks, I love blueberry muffins and am looking forward to making these.

steph1278 · July 2012

Sounds yummy!

thewestwifey · July 2012

i am going to have to try this! thanks!!!

jessrect · July 2012

bump for later

JennetteMac · July 2012

Bumping for the weekend

scubachick2287 · July 2012

Thanks for sharing!

khollyk · March 2013

Bumping so I don't lose this before I get around to trying it!

Silly_Sara · March 2013

bump

ElizabethKalmbach · March 2013

My recipe is very similar (- banana + apple sauce, since I strongly dislike bananas.). My result isn't really that dense, but it calls for 2t baking powder. I mix ALL MY INGREDIENTS without the baking powder or blueberries and let it STAND for a good 10 minutes so that the oats can really suck up the moisture. Sometimes I leave it longer than that. Then, right before transferring to the baking tins, I add and thoroughly mix in the baking powder and then the berries. I find this helps the consistency of an oat-flour-anything quite a lot! Nice recipe!

meshamoo · March 2013

bump

ohtender · June 2013

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.

Just made these this morning, with a little adjustment ( I dont have a processor or blender, for one!)
Anyway, so tasty. I added 1/2 plain yogurt and did 2 cups knife-chopped quick oats and 1/2 bread flour and it worked out to about 120 cals per muffin. Thanks for breakfast!