Whole-Grain Blueberry Muffins - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Deliciously dense, these muffins are made with a combination of regular all-purpose flour, whole wheat flour, and old-fashioned oats for the optimum blend of taste and healthy benefits. Blueberries, almonds, vanilla, and fresh orange add brightness, sweet
Ingredients
- 1 c. old-fashioned oats
- 1 c. whole wheat flour
- 1/2 c. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 c. brown sugar
- 1 tbsp. brown sugar
- 1 c. low-fat buttermilk
- 1/4 c. fresh orange juice
- 2 tbsp. canola oil
- 1 large egg
- 1 tsp. vanilla extract
- 2 c. blueberries
- 1/4 c. natural almonds
Instructions
- Preheat oven to 400 degrees F. Line 12-cup muffin pan with paper liners.
- Grind oats in blender. In bowl, whisk oats, flours, baking powder and soda, salt, and 1/4 cup sugar. In small bowl, whisk buttermilk, juice, oil, egg, and vanilla. Stir into flour mixture; fold in blueberries.
- Combine nuts and remaining sugar. Spoon batter into pan; sprinkle with almond sugar. Bake 22 minutes or until toothpick comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan; cool completely.
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