Ingredients
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Nonstick cooking spray
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1 ¼ cup flour
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¾ cup regular rolled oats
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⅓ cup sugar or sugar substitute equivalent to 1/3 cup sugar*
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2 tablespoon chia seeds, ground
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2 teaspoon baking powder
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¼ teaspoon salt
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1 egg, beaten
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¾ cup fat-free milk
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¼ cup vegetable oil
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¾ cup fresh blueberries
Directions
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Preheat oven to 350°F. Lightly coat thirty-six 1 3/4-inch muffin cups with cooking spray or line with mini paper bake cups; set aside. In a large bowl combine flour, oats, sugar, chia seeds, baking powder, and salt. Make a well in the center of flour mixture; set aside.
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In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
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Spoon a scant tablespoon batter into prepared muffin cups, filling each 2/3 full. Bake about 10 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm or at room temperature. Serve within one day of preparation.
Sugar Substitute:
Choose from Splenda Sugar Blend for Baking or Equal Sugar Lite. Follow package directions to use product amount equivalent to 1/3 cup sugar.Per Serving with Substitute: Same as above, except 102 cal., 13 g carb. (3 g sugars).
Nutrition Facts (per serving)
| 108 | Calories |
| 4g | Fat |
| 15g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 108 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 1g | 5% |
| Cholesterol 11mg | 4% |
| Sodium 95mg | 4% |
| Total Carbohydrate 15g | 5% |
| Total Sugars 5g | |
| Protein 2g | 4% |
| Vitamin C 0.6mg | 1% |
| Calcium 58mg | 4% |
| Iron 0.8mg | 4% |
| Potassium 56mg | 1% |
| Folate, total 20.9mcg | |
| Vitamin B-12 0.1mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
