Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

With all the supersize muffins out there, portion control can be a challenge. These let you enjoy the flavors of a blueberry muffin, and easily keep track of what you eat.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with cooking spray; set aside.

  • In a large bowl combine oats, all-purpose flour, whole-wheat flour, brown sugar and apple pie spice. Using a pastry blender, cut in light butter until mixture is crumbly. Transfer 3/4 cup of the crumb mixture to a small bowl; stir in almonds. Set aside.

  • Press remaining crumb mixture into the bottom of the prepared pan. Bake for 10 minutes.

  • In a small bowl stir together the preserves and almond extract. Carefully spread preserves evenly over crust. Sprinkle with reserved crumb mixture; press lightly.

  • Bake for 20 to 25 minutes or until top is lightly browned. Cool completely in pan on wire rack. Lift from pan using foil and cut into bars. Wrap remaining bars in foil to store.


Tip: We do not recommend using a sugar substitute for the brown sugar for this recipe.

Nutrition Facts

1 bar each
89 calories; protein 1.8g; carbohydrates 15.3g; dietary fiber 1g; sugars 5.2g; fat 11.9g; saturated fat 1.3g; cholesterol 3.8mg; vitamin a iu 60.4IU; folate 12.1mcg; calcium 15mg; iron 0.6mg; magnesium 21.6mg; potassium 51mg; sodium 17.7mg.

1/2 fat, 1/2 fruit, 1/2 starch