Blueberry Oatmeal Muffins (Low Sugar)

• 1 2/3 cups oatmeal
• 2/3 cup flour
• 1/2 cup whole wheat flour
• 1/4 cup dark brown sugar, packed
• 1/2 cup Splenda granular
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup prune baby food (or prune puree or other fat replacement product)
• 2 teaspoons grated lemon zest
• 1/2 cup egg substitute
• 2 cups frozen blueberries
• 2 tablespoons flour

1. Preheat oven to 400u0b0F.
2. Put oatmeal into a food processor to process until resembles course meal.
3. Mix all dry ingredients together well with wire whisk.
4. Make a well in center of dry ingredients.
5. In a separate bowl mix well buttermilk, prune baby food, lemon zest, and egg substitute.
6. Stir wet ingredients into dry ingredients stirring slowly until just combined.
7. Mix blueberries and 2 tbs flour together to coat blueberries.
8. Carefully fold blueberries into batter.
9. Spoon batter into a prepared muffin tin (cooking spray or muffin paper).
10. Bake at 400u0b0F for 20 minutes or until cooked.
11. Let cool on wire rack.

oatmeal, flour, whole wheat flour, brown sugar, splenda granular, ground cinnamon, baking powder, baking soda, salt, lowfat buttermilk, puree, lemon zest, egg substitute, frozen blueberries, flour

Taken from www.food.com/recipe/blueberry-oatmeal-muffins-low-sugar-153853 (may not work)