Nom nom nom. 🙂 With blueberries now in season and what’s probably the last (!) semi-free weekend of the summer, I decided to do some baking. I have always loved muffins as a breakfast food, but all too often they are horrible for you. And with suitNtie being so conscious of what he eats, I’m trying very hard to change up our breakfast routines. If I make muffins, they never get eaten because he goes for a healthier option. With whole wheat flour and oats in these, as well as the applesauce, I think these will work nicely for him as a go-to quick breakfast.
Adapted from Joy the Baker.
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed dark brown sugar
2 tbsp veggie oil
1/3 c. egg beaters
1 cup fresh blueberries
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full using a cookie or ice cream scoop for uniform muffin size (if you have OCD like I do).
Bake for 16-18 minutes.
I’m going to give these a whirl!! I don’t have dark brown sugar…u think light is ok?
yup, original recipe called for plain brown sugar. I used dark b/c it’s what I had. 🙂