These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat-filled and fruity. They would also taste great with some added nuts... next time! Makes 12-15 muffins. I found this recipe at joythebaker.com
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 t baking powder
- 1/2 t baking soda
- 1/4 t salt
- 1/2 t cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk (***you can make your own substitute, see directions below)
- 1/2 cup firmly packed brown sugar
- 2 T olive oil
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
- Preheat oven to 375 degrees.
- Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
- 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 to the top of paper/cup.
- Bake for 20 minutes.
***For a buttermilk substitute, take 1c milk and add 1 T vinegar or lemon juice. Let sit for 20-30 minutes, then stir well. This is what I used for the recipe and it works great. I wouldn't recommend this for creamy dressings, etc. But it's a great substitute for buttermilk used in baking!