Servings: 12 • Serving Size: 1 muffin • Old Points: 2 pts • Points+: 4 pts
Calories: 127 • Fat: 2.3 g • Protein: 2.8 g • Carb: 28.4 g • Fiber: 2.2 g • Sugar: 17.3 g
Sodium: 222.7 mg

Ingredients:

• 1 1/2 cups Quaker quick oatmeal
• 1 cup unsweetened almond milk (or skim milk)
• 1/2 cup brown sugar, packed
• 2 tbsp agave (or sugar, honey)
• 1/2 cup unsweetened applesauce
• 2 egg whites
• 1 tbsp oil
• 1 tsp vanilla extract
• 1/2 cup white whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh blueberries
• baking spray

Directions:

Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.  


In a medium bowl combine brown sugar, agave, apple sauce, vanilla, egg whites, oil and mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.

Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.



Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!