Serving Size: 1  Servings: 12

Ingredients

1 1/2 cups Oat flour (recipe below)
3/4 cup milk
3/4 cup rolled oats
1/2 cup packed brown sugar
2 tsp. baking powder
1/4 cup cooking oil
1/2 tsp. baking soda
1/2 tsp. vanilla
1/4 tsp. salt
3/4 cup fresh or frozen blueberries
1 egg, beaten

Instructions

Grease 12 21/2-inch muffin cups and set aside. Stir together flour, rolled oats, baking powder, baking soda and salt in a bowl. Make a well in the center of the mixture. Combine egg, milk, brown sugar, oil and vanilla in another bowl. Add egg mixture all at once to the flour mixture. Stir until moistened (the batter should be lumpy) and then fold in blueberries. Spoon the batter into the prepared muffin cups, filling each three-quarters full. Bake at 400° F for 16 to 18 minutes. Cool muffin cups on a wire rack for 5 minutes and then remove from the cups. Serve warm.

Nutritional Information: 172 calories (31.1% calories from fat); 6g fat; 3g protein; 26g carbohydrate; 1g dietary fiber; 20mg cholesterol; 196mg sodium.

Tracker: 2 Grains

Oat flour:  Place Old-fashioned oats, quick-cooking oats or steel-cut oats (certified gluten-free if necessary) in a blender or food processor. Blend until the oats have turned into a fine flour, about 30 seconds to 1 minute. The flour is done when it feels like powder with a very fine texture (it should not feel like sand). If you see any larger flecks of oats, blend longer.