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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Blueberry Oat Bran Muffins

Source: dLife

Blueberry muffins that substitute healthy oat bran for flour.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	93.4

Total Carbs	17.9 g

Dietary Fiber	2.9 g

Sugars	6.7 g

Total Fat	3.6 g

Saturated Fat	0.4 g

Unsaturated Fat	1.1 g

Potassium	202.0 mg

Protein	4.2 g

Sodium	65.1 mg

Dietary Exchanges 3.6 Fat, 0.1 Fruits, 0.3 Other Carbs, 0.5 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup oat bran 0.25
0 1/4 cup sugar 2.0
2 tsp low sodium baking powder 0.25
0 1/4 tsp baking soda 0.5
0 1/2 cup Yogurt, vanilla, low fat 0.5
0 1/2 cup orange juice 0.5
0 1/2 cup egg substitute, liquid 2.0
2 tbsp canola oil 0.75
0 3/4 cup Blueberries, fresh 1.0
1 each cooking spray

Directions

Preheat the oven to 350 degrees F.
Combine the oat bran, sugar, baking powder, and baking soda in a large bowl.
Mix together the yogurt, orange juice, egg substitute or eggs, and oil in a small bowl. Stir well.
Add the yogurt mixture to the oat bran mixture and stir well. Fold in the blueberries.
With nonstick cooking spray, coat the bottoms (only) of muffin cups and fill each 1/4 full with batter. Bake for 16 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to sit in the muffin tin for 5 minutes before removing. Serve warm or at room temperature.