These are not the buttery, flaky, sugar laden, high fat and scale tipping calorie muffins you may be used to. These are perfect if you’re looking for a fast, filling, healthy breakfast that’s low cal and full of fiber and other nutrients. There perfect as school snacks for the kids.
I make a batch of these on Sunday and have them for the week as a quick whole grain, low fat, low sugar, breakfast or snack. I make mine with blueberries and bananas, but there are many variations. I also don’t add egg or nuts because my son is allergic to them, and some studies indicate a link between disease and dairy product consumption.
Makes 18 medium size muffins
Nutrition: 112 calories per muffin and packed with whole grains and fruit which means tons of vitamins, minerals, and fiber.
- 1 1/2 cups whole wheat flour (sifted)
- 1-1/2 cups whole oats
- egg replacer (see box directions)
- 2 cups rice milk
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 banana chopped finely
Preheat oven to 350. Place the wet ingredients in a bowl and whisk together. In a separate bowl, combine all the dry ingredients and whisk to combine. Add the dry mixture to the wet mixture and stir until just combined. Add more rice milk if too thick. Now gently fold in the berries. Spray a muffin tin with olive oil or canola spray, or wipe with oil. Drop a ladle full of mixture into muffin tins, filling 3/4 of the way up. Bake for 25 minutes or until a toothpick comes out clean. I cut them in half and use a tsp of orange marmalade or all natural grape jelly. They can be a little bland without the topping, but if you’re ok with it, go for it. Bon Appetit!