Blueberry Oat Muffins

Blueberry Oat Muffins

Blueberry Oat Muffins

In my quest to eat healthier I’ve temporarily given up so many sweet foods that I love (read: chocolate cake). While muffins weren’t among my sacrifices, I’ve found myself craving a healthy, slightly sweet muffin that I could grab for breakfast or quick snack without feeling guilty about overloading on sugar and fat.

These delicious blueberry oat muffins definitely fit the bill. Not too sweet or too dry, these muffins really are just right. They taste healthy, which was important for the mental guilt factor, but not in a cardboard way. They’re a bit on the dryer side but not at all crumbly, and have a nice crunch from pecans that had been folded in the batter.

Each muffin contains 184 calories with 5 grams protein and 3 grams dietary fiber (see below for complete nutrition breakdown), making them a smart choice for a filling treat. Plus, the muffins are chock full of antioxidants!

Blueberry Oat Muffins

Blueberry Oat Muffins

Here’s the recipe:

Blueberry Oat Muffins – makes 12

1 cup whole wheat flour

1/2 cup all-purpose flour

1/2 cup rolled oats

1/4 cup brown sugar

2 teaspoons ground cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 cup lowfat milk

1/4 cup pure maple syrup

3 tablespoons vegetable oil

1 tablespoon lemon juice

2 teaspoons pure vanilla extract

1 1/2 cups blueberries

1/3 cup chopped pecans

Preheat the oven to 400°F and coat a 12-cup muffin tin with nonstick cooking spray.

In a large bowl mix together the whole wheat flour, all-purpose flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl whisk together the eggs, milk, maple syrup, vegetable oil, lemon juice and vanilla extract.

Fold 1/3 of the egg mixture into the flour mixture. Add the remaining egg mixture and gently fold until just combined. Fold in the blueberries and pecans.

Portion the batter evenly into 12 muffin tins and bake at 400°F for 15 minutes. Leave the muffins in the tins for 5 minutes, then remove from the muffins and cool to room temperature.

Nutrition information per serving: 184 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 36 mg cholesterol, 183 mg sodium, 27 g carbohydrates, 3 g dietary fiber, 12 g sugar, 5 g protein

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  • Ginny posted: 03 Feb at 12:55 am

    haha! you made muffins… I made chocolate cakey brownies… we switched this week on the healthiness. Looks delicious! :)

  • The Diva on a Diet posted: 03 Feb at 12:04 pm

    These look soooo good! I love that you’ve used some whole wheat flour and the pecans are a really nice addition too. Yum!

  • Maria posted: 03 Feb at 3:15 pm

    I love the maple syrup in there.

  • dining room tables posted: 04 Feb at 12:44 am

    This one looks delicious! I like blueberries a lot. Although I am not really good in baking, I will try my best on this.

  • Los Angeles Printing Service posted: 06 Feb at 12:02 am

    Those muffs look delicious. I’ll have to bake some when I get the chance.

  • Round Wall Mirror Gal posted: 01 Oct at 9:36 pm

    My kids love sweets so much,so I am trying on new recipes,thanks for sharing a new one.

  • Karen Davey posted: 10 Jan at 6:51 am

    These muffins look lovely. Blueberries really are a great choice of snack food, high in antioxidants. The only downside to them is that they are quite expensive for a little punnet and if you eat them fresh you sometimes get one that is a little bit too sharp. I often feed the smaller ones to my pet lizard as he’s not so fussy!


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