Ingredients
- 1 34 cups rolled oats
- 12 cup oat bran
- 34 teaspoon baking soda
- 12 teaspoon cinnamon
- 34 cup unsweetened applesauce
- 12 cup honey
- 1 teaspoon vanilla
- 12 cup nonfat milk
- 3 egg whites
- lightly beaten
- 1 cup frozen blueberries (defrosted and well-drained)
Instructions
- Preheat oven to 350F.
- Pulse rolled oats and oat bran in food processor for 10 seconds.
- Reserve 2 tablespoons oat mixture; in medium bowl, combine remaining oat mixture with baking soda and cinnamon; mix well.
- Set aside.
- In small bowl, combine applesauce, honey, vanilla and milk; pour into oat mixture.
- Stir until just blended.
- Gently mix in egg whites.
- Do not over-mix.
- Dust well drained and dried blueberries with 2 tablespoons reserved oat mixture; gently fold blueberries into batter.
- Divide mixture evenly into non-stick muffin pan and bake at 350F.
- for 20-25 minutes, or until toothpick inserted in center comes out clean.
- Cool on wire rack for 10 minutes, and remove muffins from pan.
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