- 1 ¾ cups Quaker® Oats (quick or old fashioned, uncooked), divided
- 1 tbsp stevia or monk fruit sweetener
- 1 cup whole wheat flour
- ¼ cup stevia or monk fruit sweetener
- 1 tbsp baking powder
- ¼ tsp potassium chloride salt substitute (optional)
- 1 cup fat-free milk
- 2 egg whites, lightly beaten
- 2 tbsp olive oil
- 1 tsp lemon peel
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw)
- * Add 2 tablespoons additional flour if using old fashioned oats.
1. Heat oven to 400°F. Line 12 medium muffin cups with paper baking cups. For topping, combine 1/4 cup oats and natural sweetener; set aside.
2. For muffins, combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, oil, lemon peel and vanilla; mix well.
3. Add to dry ingredients; stir just until moistened. Gently stir in berries. Fill muffin cups almost full; sprinkle with topping.
4. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.
Tips:
Store-bought muffins are often much too large and full of fat, sugar and calories. These homemade muffins are the right size, easy and just in time for spring berry season. You can, of course, make these muffins any time of the year using frozen blueberries. Wrap and freeze leftover muffins for a grab-and-go breakfast or snack paired with a cup of lowfat or fat-free milk or yogurt.
