Oatmeal Applesauce Blueberry Muffins

 

I know Thanksgiving is quickly approaching and blueberry muffins aren’t exactly a typical traditional Thanksgiving food.  Well, the truth is I ran out of time for doing a Thanksgiving recipe.  I am working this entire week (including the holiday) and then headed on a 4 hour drive to see my family on Thursday evening.  So, I won’t even be cooking on Thanksgiving, I’ll be driving up as the table is set.   I’m sorta bummed about this, but sometimes it is what it is.  I promise next year to make something totally delicious.  However, these muffins were super yummy.  They would be good for a brunch or breakfast side dish the day after Thanksgiving.  Maybe you could put one in your purse for a power snack during black Friday shopping.

These muffins are surprisingly moist and flavorful.  The are a whole grain, light on fat, oatmeal loaded and fruit filled delight.  A great choice for those wanting to enjoy a muffin without any of the guilt.  Hope everyone has a wonderful Thanksgiving, enjoy the day.  There are so many things to be thankful for.

Yield:  12 muffins

Ingredients:

  • 1 1/4 cups whole wheat flour
  • 1 1/4 cups oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup unsweetened applesauce
  • 1/2 cup low-fat buttermilk
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons canola oil
  • 1 large egg, lightly beaten
  • 3/4 cup blueberries (fresh or frozen)

Directions:

Preheat oven to 375°.  Line a 12 cup muffin tin with baking cups. I like to use parchment paper cups, because the batter doesn’t stick to the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.  Whisk together.

In a medium bowl combine applesauce, buttermilk, brown sugar, oil and beaten egg.  Mix well.

Next add applesauce mixture to the dry ingredients and stir until just combined.  Do not over-stir.  Fold in blueberries.

Fill muffin cups with batter, divided evenly until all batter is used.  Bake for 15-18 minutes, or until toothpick inserted into muffin comes out clean.

Adapted from: joythebaker

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