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Amber Wood
By Amber Wood

Healthy oatmeal blueberry muffins

2 steps
Prep:15minCook:22min
This recipe can easily be modified for your own needs and likes! I blended in some walnuts I had on hand, and used frozen wild blueberries. Chocolate chips, nuts (not blended) or other fruits would be amazing! Next time I plan to do grated zucchini and maybe carrots too!!
Updated at: Wed, 10 Apr 2024 22:56:22 GMT

Nutrition balance score

Good
Glycemic Index
51
Low
Glycemic Load
11
Moderate

Nutrition per serving

Calories124.8 kcal (6%)
Total Fat2.7 g (4%)
Carbs19.9 g (8%)
Sugars5.9 g (7%)
Protein6.2 g (12%)
Sodium278.3 mg (14%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 350° Regular size muffin tin Extra large muffin liners (can use regular) Spray with non stick
Step 2
Dump all ingredients (except mix ins, i.e., blueberries) into blender or food processor. blend on med/high until smooth batter forms, scrape sides really well half way through. Scrape into large bowl, add blueberries (mix ins) fold together. I use extra large muffin liners and get 12 muffins, if you use regular liners, you'll get more 16-18. I recommend lightly spraying liners with non stick spray. Bake at 350° for 18-22 minutes These muffins aren't super sweet, feel free to add in a sugar alternative for more sweetness, I would do 1/4 cup of a brown sugar like stevia.

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