Cranberry Orange Blender Muffins + More Blender Muffin Recipes
1/12th of recipe (1 muffin): 103 calories, 2.5g total fat (0.5g sat fat), 176mg sodium, 19.5g carbs, 2g fiber, 5g sugars, 3g protein
Green Plan SmartPoints® value 3*
Blue Plan (Freestyle™) SmartPoints® value 3*
Purple Plan SmartPoints® value 3*
Cook: 20 minutes
1 large orange
1 1/2 cups old-fashioned oats
1 cup unsweetened applesauce
1/2 cup all-purpose flour
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/4 cup light whipped butter or light buttery spread
2 1/2 tbsp. Truvia spoonable no-calorie sweetener (or another natural brand that’s about twice as sweet as sugar)
1 tsp. vanilla extract
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/4 tsp. ground ginger
1/8 tsp. salt
1/3 cup sweetened dried cranberries, chopped
Preheat oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups, or spray it with nonstick spray.
Zest and juice the orange; you’ll need 1 1/2 tbsp. zest and 1/4 cup juice.
Pulse oats to the consistency of coarse flour in a blender. Add orange juice and all remaining ingredients except cranberries and orange zest. Blend until completely smooth and uniform, stopping and stirring if needed. (Do not over-blend.)
Add cranberries and orange zest. Gently stir. Transfer to the pan, and smooth out the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 18 - 20 minutes.
MAKES 12 SERVINGS
Chew on this:
It's National Ice Cream and Violins Day, December 13th. We've never really understood this one, but we're always down for an ice cream celebration… A 60-calorie scoop of vanilla plus Vivaldi, anyone?
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