Friday, October 17, 2014

Healthy applesauce oatmeal wheat blueberry muffins

Did you catch all those healthy ingredients in the title?  That's a lot.  Matt declared these ehhhh but I think they are a great option for a healthy mid-morning snack.  They aren't overly sweet but still plenty delicious.  They taste healthy but not in a bad way.  Luke eats these for breakfast occasionally and loves them.

Healthy Blueberry Muffins
Yield: 12 muffins
1 1/4 cups whole wheat flour
1 1/4 cups oats (I've used both quick and old-fashioned, whichever I have on hand)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 cup unsweetened applesauce (homemade if available!)
1/2 cup buttermilk (or the equivalent powder + water)
1/2 cup packed brown sugar
2 TB canola oil
1 egg, lightly beaten
3/4 cup blueberries (fresh or frozen, whichever you have available)

1) Preheat oven to 375° and line muffin tin with paper liners.

2) In a large bowl combine the flour, oats, baking powder, baking soda, salt, and cinnamon.  In another bowl combine the applesauce, buttermilk, brown sugar, oil, and egg.  Make a well in the flour/oats mixture and add the liquid mixture.  Stir just until combined.  Gently fold in the blueberries. 

3) Divide the batter between the liners.  Bake for 16-18 minutes or until a knife inserted in the middle comes out clean.  Let cool in the pan for a few minutes before moving muffins to a cooling rack.

I've had very good luck freezing these, usually just keeping a few out and the rest are frozen until ready to be eaten.  One of the many things I filled the freezer with before surgery!

source: Annie's Eats

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