- 1-1/2 cups whole wheat flour
- 1/2 cup old-fashioned whole oatmeal (raw)
- 1/4 cup stevia or monk fruit sweetener
- 1/2 teaspoon low-sodium baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon potassium chloride salt substitute (optional)
- 1 cup low-fat or fat-free milk
- 1/2 cup low-fat or fat-free dry milk
- 1/4 cup olive oil
- 1 egg
- 2/3 cup frozen blueberries
Directions:
1. Preheat oven to 350°F Prepare a muffin tin with grease or spray with cooking oil.
2. Mix the dry ingredients (flour, oatmeal, natural sweetener, baking powder, baking soda, and salt substitute) in a bowl. Mix the other ingredients (milk, dry milk, oil, and egg) in another bowl.
3. Pour wet ingredients in with the dry, and then partially mix. Add blueberries. Gently stir. Batter should still be lumpy. Scoop into muffin tins.
4. Bake for 20 minutes or until muffins are brown on edges. Serve warm or cool on a rack and store in an airtight container in the refrigerator.
Tips:
Use whole-wheat flour for added fiber, vitamins and minerals.
