Blueberry Muffins on Steroids

These cakey, moist muffins taste great and are a wonderful breakfast treat. They are low fat and low sugar. You may want to double this recipe. These muffins do not last long at all at my house!

Original recipe makes 1 dozen muffins


1 cup oat flour
1 cup whole wheat flour
1 cup oat bran
1 cup multi-grain hot cereal with flaxseed (such as Hodgson Mill Multi Grain with Flaxseed Hot Cereal®)
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon baking powder
1 cup vanilla fat-free yogurt
1 cup skim milk
2 egg whites, lightly beaten
2 tablespoons canola oil
2 tablespoons honey
2 teaspoons vanilla extract
1 cup fresh blueberries
1 cup pecan halves

  • PREP

    20 mins

  • COOK

    20 mins


    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  2. Mix oat flour, whole wheat flour, oat bran, hot cereal, cinnamon, allspice, and baking powder together in a bowl. Combine yogurt, milk, egg whites, canola oil, honey, and vanilla extract together in a separate bowl. Add yogurt mixture to flour mixture; stir to combine. Fold blueberries and pecans into batter. Spoon batter into prepared muffin cups.
  3. Bake muffins in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.


Calories: 248 kcal
Carbohydrates: 35.3 g
Cholesterol: < 1 mg
Fat: 10.7 g
Fiber: 6 g
Protein: 8.9 g
Sodium: 74 mg