Zutaten für Blueberry Oatbran Muffins
- 1 ½ cups oat bran
- ½ cup stevia (or other sweetener to taste)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Yoghurt
- ¼ cup orange juice
- Egg Substitute
- Olive Oil
- 1 cup fresh or frozen blueberries
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Zubereitung von Blueberry Oatbran Muffins
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, whisk together 1 ½ cups oat bran, ½ cup stevia, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- In a separate bowl, whisk together 1 cup plain yogurt, ¼ cup orange juice, 2 large eggs (or equivalent egg substitute), and ¼ cup vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries.
- Fill muffin cups ¾ full.
- Bake for 16-21 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
10g
Fat
3g
Carbs
4g
