but so often they are not great for you. (and not so good on the thighs.)
so i was overjoyed when i stumbled upon this recipe a few months ago.
these muffins are low in fat, with applesauce in place of most of the oil that you usually find in muffin mixes. they are crammed with healthy oats & blueberries and the buttermilk gives them a great hearty taste.
the little she loves them and i even got the hubs to try them (he, being a non-breakfast eater,was a big win).
(note: you can use regular oats or steel cut oats. i found that the steel cut are a little hearty for my taste, but still good.)
oatmeal blueberry applesauce muffins
makes 12 muffins
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 or non-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
1. preheat the oven to 375.
2. line a 12-cup muffin tin (or two 6-cup muffin tins) with paper liners or spray with nonstick cooking spray. (if you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.)
3. in a large bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon. combine the applesauce, buttermilk, sugar, oil and egg in a medium bowl. make a well in the dry ingredients and add the applesauce mixture, stirring until just moist. (make sure to not overmix them – the batter will be thicker than your average muffin batter.) carefully fold in the blueberries. spoon the batter into muffin cups. bake at 375 for 16-18 minutes.