Serves: 5
Total Calories: 382
Yield: 12 muffins

1/2 cup rolled oats
1/2 teaspoon powdered stevia extract
1 tablespoon date sugar (optional)
1/2 cup unsweetened pineapple juice
2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup canola oil
1 large egg
1/3 cup nonfat plain yogurt
1/2 cup soy milk or milk
2 tablespoons orange juice concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

• Preheat the oven to 375°F. Thaw the blueberries if frozen. Oil the muffin pans.
• Soak the oats, stevia extract, and date sugar in the pineapple juice for 10 to 15 minutes in a small bowl. (Note: If using quick oats don’t soak them in the pineapple juice; they get too soggy. Add with the other dry ingredients.)
• Sift the flour, leavenings, and salt together in a bowl.
• Beat the oil and egg together in a mixing bowl. Thin the yogurt with the soymilk or milk and add to the other liquid ingredients. Stir in the orange juice concentrate, vanilla, and soaked oats. Mix in the blueberries.
• Fold the dry ingredients into the wet ingredients, stirring as little as possible.
• Spoon the batter into the muffin pans, and bake for 25 to 30 minutes. Remove from the pans and cool on a rack.

Nutritional Facts:

Serves: 5
Total Calories: 382
Calories from Fat: 149

More Recipes from the Stevia Cookbook:
Cranberry Orange Muffins
Yam Pecan Muffins
Peanut Butter Banana Chocolate Chip Muffins
Blueberry Muffins
Squash Corn Muffins
Apple Bran Muffins
Peach Muffins
Zucchini Muffins
Carrot Muffins
Date Nut Bread
Applesauce Gingerbread
Banana Bread
Breakfast Sweet Rolls
Yam Drop Biscuits