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
Ingredients
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)
Directions
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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