You wont be blue once you try these awesome blueberry muffins! Made with Phytopur Shake–these are a crowd pleaser. The whole house smelt like cinnamon and blueberries. I was surprised I was able to get a photo of them because they flew off the counter and into two hungry teenage boy’s mouth! 

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield12
  • Serving Size1
  • Energy180 cal
  • Course
    • Breakfast
    • Dessert
    • Snack
  • Suitable for Diet
    • Weight Loss Program
    • Lifestyle Program

ingredients

  • 1 cup gluten free flour (or flour of your choice)
  • 1 cup rolled oats (Gluten Free )
  • 1/2 cup Phytopur Shake - Vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp ground cinnamon
  • 2 eggs
  • 1/2 stick slightly softened butter
  • 1 mashed banana
  • 1 Tbsp maple syrup
  • 1 cup fresh or frozen blueberries defrosted.

Directions

1

Preheat oven to 350 degrees

2

Mix dry ingredients (flour, oats, shake, salt, baking soda, cinnamon) in a small bowl.

3

Crack eggs into large bowl, mash and add banana, add maple syrup, stir and set aside.

4

Add butter into flour mixture and combine with mixer.

5

Mix wet ingredients with mixer, gently adding in flour mix.

6

Once combined, gently stir in blueberries. Batter will be sticky. Using 2 spoons, fill muffin tin about half way with batter. Optional to spray tin with nonstick oil first or use paper muffin liners.

7

Bake for about 20-22 minutes, checking for doneness with a toothpick.

8

Let cool and enjoy!

  • Serving Size1
  • Amount per serving
  • Calories180
  • % Daily Value*
  • Total Fat7 g8.97%
  • Saturated Fat3 g15%
  • Cholesterol35 mg11.67%
  • Sodium390 mg16.96%
  • Total Carbohydrate23 g8.36%
  • Dietary Fiber4 g14.29%
  • Total Sugars4 g
  • Added Sugars2 g4%
  • Protein8 g16%
  • Iron3 mg16.67%
  • Potassium225 mg4.79%

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