Zutaten für Blueberry Low Fat Muffins
- 1 cup rolled oats
- 1/2 cup oat bran
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Unsweetened Applesauce
- 2 tablespoons honey
- Vanilla Essence
- Nonfat Milk
- 2 large egg whites
- 1 cup fresh or frozen blueberries
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Zubereitung von Blueberry Low Fat Muffins
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease well.
- Pulse 1 cup rolled oats and 1/2 cup oat bran in a food processor for 10 seconds until coarsely ground.
- Reserve 2 tablespoons of the oat mixture; set aside.
- In a medium bowl, combine the remaining oat mixture, 1 teaspoon baking soda, and 1 teaspoon cinnamon. Mix well and set aside.
- In a small bowl, whisk together 1/2 cup unsweetened applesauce, 2 tablespoons honey, 1 teaspoon vanilla extract, and 1/2 cup milk.
- Pour the wet ingredients into the dry oat mixture.
- Stir gently until just combined. Do not overmix.
- Gently fold in 2 large egg whites.
- Toss the well-drained blueberries with the 2 tablespoons of reserved oat mixture to prevent them from sinking to the bottom.
- Gently fold the coated blueberries into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
54g
Fat
1g
Carbs
8g
