Oatmeal Blueberry Applesauce Muffins
Print recipe| Serves | 12 |
| Prep time | 20 minutes |
| Cook time | 20 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Breakfast |
| Website | Joy the Baker |
Ingredients
- 1.25 cups Whole wheat flour
- 1.25 cups Oats
- 1 teaspoon Baking powder
- 0.5 cup Low-fat buttermilk ((* I frequently substitute with greek yogurt and non-fat milk))
- 0.5 cup Firmly packed brown sugar
- 2 tablespoons Canola oil
- 1 Large Egg (Lightly beaten)
- 0.75 cup Blueberries (Fresh or frozen)
Directions
| Preheat oven to 375 degrees. | |
| Line a 12 cup muffin tin with paper wrappers. | |
| 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. | |
| Bake for 16-18 minutes. | |