Blueberry Muffins (Fat & Wheat Free)

• 1 34 cups rolled oats
• 12 cup oat bran
• 34 teaspoon baking soda
• 12 teaspoon cinnamon
• 34 cup unsweetened applesauce
• 12 cup honey
• 1 teaspoon vanilla
• 12 cup nonfat milk
• 3 egg whites, lightly beaten
• 1 cup frozen blueberries (defrosted and well-drained)

1. Preheat oven to 350F.
2. Pulse rolled oats and oat bran in food processor for 10 seconds.
3. Reserve 2 tablespoons oat mixture; in medium bowl, combine remaining oat mixture with baking soda and cinnamon; mix well.
4. Set aside.
5. In small bowl, combine applesauce, honey, vanilla and milk; pour into oat mixture.
6. Stir until just blended.
7. Gently mix in egg whites.
8. Do not over-mix.
9. Dust well drained and dried blueberries with 2 tablespoons reserved oat mixture; gently fold blueberries into batter.
10. Divide mixture evenly into non-stick muffin pan and bake at 350F.
11. for 20-25 minutes, or until toothpick inserted in center comes out clean.
12. Cool on wire rack for 10 minutes, and remove muffins from pan.

rolled oats, bran, baking soda, cinnamon, unsweetened applesauce, honey, vanilla, nonfat milk, egg whites, frozen blueberries

Taken from www.food.com/recipe/blueberry-muffins-fat-wheat-free-87137 (may not work)