Low Fat Blueberry Muffins with Oats, Almonds and Flax

January 29, 2010

Breakfast/Brunch, Recipes, Snack

I made these muffins the other day to send to work with Brady. I was hoping the recipe would come out ok because it was a trial recipe that I made up as I went along. They got pretty good reviews, so I think I will make them again.

Low Fat Blueberry Muffins with Oats, Almonds and Flax

  • 2 c. of low fat multigrain baking mix (Trader Joes or light Bisquick)
  • 2 egg whites
  • 1/2 c. brown sugar
  • 2/3 c. light vanilla soy milk
  • 3/4 c. oats
  • 2 tbsp. ground flax
  • 1/4 c. shaved almonds
  • 1 tbsp. canola oil
  • raw sugar to top
  • as many blueberries as you’d like! I use frozen blueberries we picked this summer.

Mix all ingredients together. If mix is too stiff, add a little more soy milk. Place in muffin cups and bake at 350 until golden brown and done in the center (about 20-25 minutes).

Share with your friends! Or eat by yourself, although I am not sure how healthy eating a whole batch would be, Chad.


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4 Responses to “Low Fat Blueberry Muffins with Oats, Almonds and Flax”

  1. hallie Says:

    i’m going to make these tomorrow morning! thank you for the great recipe!!

  2. CaSaundra Says:

    I’d have to say blueberries are in the top 3 choices of muffin flavors for me! Yours look soo good and I bet the summer blueberries made it extra special. I have never tried making muffins with Bisquick–neato!

  3. Laura M Says:

    These look really yummy. I actually have the heart smart Bisquick in my pantry

  4. Rachel @ Working Out Wellness Says:

    Mmmm, these look great. I’d love to try them, but I have a tendency to overeat muffins 🙁

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