I love muffins..... I love blueberries (and all their health benefits too).... I love oatmeal.....but, I don't particularly care for all the calories associated with a good muffin. So, I have been searching and searching for a good low-fat recipe for muffins that I could play with to have the taste and texture I was looking for... Well, after blog-surfing and going through every single cookbook I own (that's a really lot :) ) I finally found THE recipe, and after baking these muffins, I decided that I don't even need to change anything about the recipe! They are just the right texture, and the applesauce makes them really moist. I used my silicone muffin liners because they are just so non-stick and nice. And they wash up so so nicely too!
1 1/4 cup whole wheat flour
1 1/4 cup quick 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 brown sugar
2 Tbsp oil (I used vegetable oil)
1 egg, slightly beaten
3/4 cup fresh or frozen blueberries (I used frozen)
Preheat oven to 375 degrees and line 12 muffin tins.
In a large bowl, combine flour, oats, baking powder, baking soda, salt, and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil, and the egg.
Make a well in the center of the dry ingredients and add wet mixture. Stir until all ingredients are incorporated. Gently fold in blueberries.
Divide the batter between the 12 muffin cups. Bake 16-18 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack....
**This recipe adapted from "Annie's Eats" @ http://www.annies-eats.com/**