Blueberry Oat Muffins

Serves: 5
Total Calories: 175
Yield: 12 muffins


1 cup quick cooking organic rolled oats
3/4 cup fat free yogurt or buttermilk
1 cup organic oat flour
1 teaspoon aluminum free baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg beaten
1/4 cup Sucanat or erythritol
2 teaspoons cinnamon ground
1/2 teaspoon nutmeg ground
1/4 cup macadamia nut or organic walnut oil
1 1/3 cups fresh blueberries washed and dried


1. Measure oats and buttermilk into a bowl and allow to stand while you prepare muffin cups and remaining ingredients.
2. Lightly spray muffin-cup tray with cooking spray and set aside.
3. In a mixing bowl sift together flour, baking powder, soda, and salt.
4. In a separate bowl mix egg, erythritol, cinnamon, nutmeg, and oil.
5. Add egg mixture to oats and buttermilk, alternating with flour mixture. Combine just until ingredients are blended. Do not over-mix.
6. Gently fold in blueberries.
7. Fill muffin cups two-thirds full. 8. Bake at 400°F 20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 175
Calories from Fat: 27

This Blueberry Oat Muffins recipe is from the 7 Color Cuisine Cookbook. Download this Cookbook today.

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