⅓ cupsugar free syrup *I use the E.D Smith no sugar added syrup
¼cupmilk *I used 1%
1egg
1teaspoonvanilla
1cupoats *quick oats are fine
1cupall purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
1cupblueberries *I like using the frozen wild blueberries since they are small
Instructions
Preheat oven to 375F, fill a 12 hole regular muffin tin with liners
In a bowl, whisk the egg and stir in the syrup and yogurt, mix in the milk and vanilla.
In a seprate bowl mix together the oats, flour, baking powder and soda. Add the dry ingredients to the wet and stir well. Gently fold in the blueberries.
Divide the muffin batter over the 12 cups. Bake in the oven for 20-25 minutes, until the tops are a golden color. Let cool for 5 minutes. These muffins will freeze well, they are best stored in the fridge after day 1.
Notes
Personal Points 1-3 depending on your 0PP foods Smart points- blue- 2 using WW recipe builderSmart points- green- 3 using WW recipe builderSmart points- purple- 1 using WW recipe builderPoints plus- 2- using PP calculator Nutritional info per muffin.. Calories 93...Fat 1.1g..Sat fat 0.2g...Carbs 15.4g...Fiber 1.3g..Sugar 3.1g...Protein 4.7g *Note- this includes all ingredients even 0SP foods