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.
🙂
i’m going to make these tomorrow morning! thank you for the great recipe!!
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!
These look really yummy. I actually have the heart smart Bisquick in my pantry
Mmmm, these look great. I’d love to try them, but I have a tendency to overeat muffins 🙁