Power Muffins (Blueberry+Oatmeal+Yogurt)

Christy Christensen-I made these and they were actually pretty good.  I used apple sauce instead of butter. (I made half the recipe and it made 9 muffins so they were 3 point each on weight watchers!)  Oh and I used my light and fit vanilla greek yogurt instead of the kind she used cause that is what I had in the fridge.

http://fingerprickingood.com/2013/12/04/power-muffins-blueberryoatmealyogurt/#

POWER Muffins: Blueberry+Oatmeal+

Yield: Makes approximately 12 muffins

Serving Size: 1 muffin

SONY DSC

Ingredients

  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats
  • 1/4 cup + 1 Tablespoon + 1 teaspoon Truvia Baking Blend OR 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups honey nonfat Greek yogurt (I like Chobani)
  • 2 large eggs, lightly beaten
  • 4 Tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins (don’t be afraid to fill them full).
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

Notes

Each serving (1 muffin) has approximately 24.3g of carbs and 1g of dietary fiber. Total NET CARBS= 23.3g.

215.2 Calories; 7.5g Total Fat; 5.6g Protein; 24.3g Carbohydrate; 1g Dietary Fiber; 5.1g Sugar; 47.1mg Cholesterol; 300.5mg Sodium.

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