5 Easy Steps: Blueberry Muffins

Servings: 12
Prep: 10 minutes
Cook: 20 minutes


  • 3 cups old-fashioned oats
  • 1 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup (4 large) egg whites
  • 4 packets natural no-calorie sweetener
  • 2 teaspoons baking powder
  • 1 cup blueberries (fresh or thawed from froze, no sugar added)
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  1. Preheat oven to 400 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with non-stick spray
  2. In a blender, pulse oats to the consistency of coarse flour
  3. Add milk, egg, sweetener, baking powder, and seasonings. Blend until completely smooth and uniform, stopping and stirring if needed
  4. Stir blueberries into batter. Evenly fill muffin pan.
  5. Bake until a knife inserted into the center of a muffin comes out clean, 16-18 minutes

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