Healthy Low Fat Blueberry Or Chocolate Oatmeal Muffins Recipes

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BLUEBERRY OATMEAL MUFFINS



Blueberry Oatmeal Muffins image

These Blueberry Oatmeal Muffins are a healthy, hearty snack or breakfast loaded with whole grains and bursting berries!

Provided by Alyssa Rivers

Categories     Breakfast     Dessert     Main Course     Snack

Time 35m

Number Of Ingredients 14

1 cup quick oats
1 cup hot water
1 1/2 cups brown sugar (lightly packed)
3/4 cup 0% plain Greek yogurt
1/2 cup unsweetened applesauce
1/4 cup canola oil
3 large eggs
1 tablespoon vanilla
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 cups whole wheat flour
3 cups fresh or frozen blueberries

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Combine oats and hot water in a medium bowl and let sit for 5-10 minutes while you prepare the rest of the batter.
  • In a large bowl, whisk brown sugar, yogurt, applesauce, eggs, and vanilla together until smooth.
  • Add baking powder, baking soda, cinnamon, and salt and whisk until smooth.
  • Add soaked oats and stir until evenly distributed.
  • Add flour and berries and stir just until combined, don't overmix!
  • Lightly grease a muffin pan, fill 24 muffin cups 3/4 full and bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 291 kcal, Carbohydrate 54 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 171 mg, Fiber 4 g, Sugar 32 g, ServingSize 1 serving

HEALTHY OATMEAL MUFFINS



Healthy Oatmeal Muffins image

These oatmeal muffins are so moist and fluffy, you won't believe they are healthy! No flour, no butter, and no oil are needed, all you need is one bowl or blender.

Provided by Arman

Categories     Dessert

Time 20m

Number Of Ingredients 10

2 cups rolled oats (gluten free, if needed)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large bananas
1 cup vanilla yogurt (Greek or plain)
2 large eggs
3 tablespoon maple syrup (can use honey or agave )
1 teaspoon vanilla extract
1 cup blueberries (optional)

Steps:

  • Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and set aside.
  • In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains.
  • Distribute the batter evenly amongst the 12 muffin liners. Bake the muffins for 18-20 minutes, or until a skewer comes out mostly clean.
  • Let the muffins cool in the tin for 10 minutes, before carefully transferring to a wire rack to cool completely.

Nutrition Facts : ServingSize 1 muffin, Calories 102 kcal, Carbohydrate 17 g, Protein 4 g, Fat 2 g, Sodium 188 mg, Fiber 2 g

OATMEAL BLUEBERRY MUFFINS



Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

  • Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
  • Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

THE ULTIMATE HEALTHY BLUEBERRY OATMEAL MUFFINS



The Ultimate Healthy Blueberry Oatmeal Muffins image

These muffins are supremely moist and tender, and they're the perfect combination of hearty oats, cozy cinnamon, and sweet juicy blueberries! They're great for quick grab-and-go breakfasts or snacks, and they freeze really well, too. Leftover muffins will keep for at least one week if stored in an airtight container in the refrigerator.

Yield 12 muffins

Number Of Ingredients 13

¾ cup (75g) instant oats (gluten-free if necessary and measured like this)
½ cup (120g) plain nonfat Greek yogurt
1 cup + 2 tbsp (270mL) nonfat milk, divided
2 tsp vanilla extract
2 cups (240g) white whole wheat flour or gluten-free* flour (measured like this)
2 tsp ground cinnamon
1 ½ tsp baking powder
¾ tsp baking soda
½ tsp salt
½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
2 large egg whites, room temperature
1 ½ tsp vanilla stevia
1 ½ cups (210g) fresh blueberries

Steps:

  • Preheat the oven to 350°F, and coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffins cups with liners and coat them with cooking spray.)
  • In a medium bowl, stir together the oats, Greek yogurt 6 tablespoons of milk, and vanilla extract. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a third bowl, whisk together the butter, egg whites, and vanilla stevia. Stir in the oat mixture, mixing until no large lumps remain. Alternate between adding the flour mixture and remaining ¾ cup of milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 4 equal parts.) Gently fold in the blueberries.
  • Divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

LOW FAT BLUEBERRY MUFFINS



Low Fat Blueberry Muffins image

I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.

Provided by Kree6528

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat milk (you can also use low fat buttermilk) or 1 cup soymilk (you can also use low fat buttermilk)
2 tablespoons canola oil
1 large eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
1 cup blueberries

Steps:

  • Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
  • In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
  • In a small bowl, combine milk, canola oil and egg.
  • Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
  • Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
  • Cool on wire rack.

HEALTHY LOW-FAT BLUEBERRY (OR CHOCOLATE) OATMEAL MUFFINS



Healthy Low-Fat Blueberry (Or Chocolate) Oatmeal Muffins image

These are delicious, chewy muffins that burst with blueberries! Very wholesome, healthy, and low-fat! Mmmm! Note: cutting out the small amount of oil in the recipe will alter the texture.

Provided by I Cant Believe Its

Categories     Quick Breads

Time 55m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 14

1 cup toasted quick-cooking oats
1 cup skim milk
1 cup blueberries (thawed and VERY well drained if frozen) or 1 cup semi-sweet chocolate chips
14 tablespoons unsweetened applesauce
2 tablespoons canola oil
2 egg whites
1 teaspoon vanilla
1/2 cup brown sugar
1/2 cup white pastry flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Steps:

  • Toast oats in a dry saucepan over medium heat until browned.
  • Combine oats and milk in a bowl and let stand for 20-35 minutes.
  • Preheat oven to 350°F.
  • Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well.
  • Whisk the flours, baking powder, salt, cinnamon, and nutmeg.
  • Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips).
  • Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.

LOW FAT CHOCOLATE MUFFINS



Low Fat Chocolate Muffins image

These healthy low fat chocolate muffins can be oil free, dairy free, and vegan.

Provided by Chocolate Covered Katie

Categories     Breakfast     Snack

Number Of Ingredients 11

1/3 cup milk of choice
2 tbsp yogurt, (or sub coconut cream or mashed banana)
3 tbsp oil, (or additional yogurt)
1 tbsp vinegar
2 tsp pure vanilla extract
3/4 cup flour
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp salt, (just over level)
1/2 cup sugar, (unrefined if desired (granulated erythritol or xylitol also work))
optional 1/2 cup mini chocolate chips

Steps:

  • Preheat oven to 350 F, and grease a muffin tin or line with liners. (If using the oil-free option, they stick to the liners the first day. The liners peel off easily after sitting a day, so you can either wait a day or bake sans liners.) Set aside. In a large measuring bowl, whisk together the first 4 ingredients and let sit at least 10 minutes. In a separate bowl, combine all remaining ingredients and stir well. Pour wet into dry, stir just until evenly combined, then portion into the muffin tins. If desired, you can press a few chocolate chips into the tops of the muffins as well. Bake 14 minutes or until domed and a toothpick comes out mostly clean from the center of a muffin. Store leftovers in the refrigerator, and they are best eaten or frozen after 2-3 days.View Nutrition Facts

HEALTHY CHERRY OATMEAL MUFFINS



Healthy Cherry Oatmeal Muffins image

Make the most of the short fresh cherry season each summer and whip up a batch of these healthy cherry oatmeal muffins.

Provided by Fiona Haynes

Categories     Breakfast     Brunch     Snack     Bread

Time 33m

Yield 12

Number Of Ingredients 11

1 cup quick-cooking oats
1 cup all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup low fat buttermilk
1 egg (lightly beaten)
1/4 cup canola oil
1 teaspoon almond extract
1 cup cherries (fresh or frozen, roughly chopped)

Steps:

  • Preheat oven to 400 F.
  • Line a 12-cup muffin pan with paper cups.
  • With a wire whisk, combine oats, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Combine buttermilk, egg, oil and almond extract in a small bowl.
  • Make a well in the center of the oat and flour mixture.
  • Add liquid ingredients. Stir until just moist.
  • Fold in chopped cherries.
  • Spoon muffin mixture into muffin pan. Bake for 18 to 20 minutes.

Nutrition Facts : Calories 170 kcal, Carbohydrate 27 g, Cholesterol 16 mg, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, Sodium 279 mg, Sugar 14 g, Fat 6 g, ServingSize 12 muffins (12 servings), UnsaturatedFat 0 g

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