These moist and tasty muffins are SO quick and easy, and good for you too! Pop them in the freezer for a quickie breakfast-to-go, or fab for kids’ lunches.
Only 3 Weight Watchers PointsPlus for one low fat, high fiber, super-satisfying muffin!
I was pumped to find Toasted Oat Bran at Trader Joe’s. I’ve always been a huge fan of its creamy texture—kind of like Cream of Wheat meets Oatmeal. If you don’t live near a TJ’s, never fear, you’ll find it at most markets next to the oats.
It’s delish for breakfast—or even as a late night snack. And since it’s a Weight Watchers Power Food, it’s ZERO POINTS if you’re following the Simple Start or Simply Filling plans.
What is Oat Bran?
I was surprised to discover that Oatbran isn’t just the ‘husk’ of the oat, but is contained in the outer layer of the ‘groat’ which remains after the shelling process. (Confused? So was I!)
Click here for the full explanation from Mornflake >>
Here’s my version of the Oat Bran Recipe on the back of the Trader Joe’s container. They have a nuttier, denser texture than traditional blueberry muffins (a/k/a cake!). And they’re, of course, waaaaay better for you!
Click here for my Trader Joe’s Shopping List (with WW Power Foods & PointsPlus) >>
- 2 cups Trader Joe's Oat Bran, uncooked
- 1/4 cup firmly packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup fat free milk (or 1 or 2%)
- 2 egg whites, lightly beaten
- 2 tablespoons canola or vegetable oil
- 3 tablespoons honey
- 1 cup fresh or frozen blueberries
- Heat oven to 425 degrees F.
- Line 12 medium muffin cups with paper baking cups or spray bottoms only with no-stick cooking spray.
- Combine dry ingredients; mix well.
- Add combined milk, egg white, honey and oil; mix just until dry ingredients are moistened.
- Stir in blueberries.
- Fill prepared muffin cups full.
- Bake 14 - 16 minutes or until golden brown. Remove from pan immediately and transfer to a wire rack to cool completely.
- Tips: Measure out the vegetable oil before the honey so it comes out easily.