So, you know how I said I hated getting out of bed in the morning? This is yet another tasty, healthy, easy breakfast item that helps me hit that snooze button one more time. These muffins are delicious; again, I usually whip them up at night and just leave a couple out then freeze the rest so we just have to pop them in the microwave in the morning. I have found that muffins are a odd to store since if you put them in an airtight container they start to get soggy after a couple of days, but if you wrap them loose they dry out. Thus, freezing is the best solution to preserving the freshness of the muffins since they only take a few minutes to thaw anyway. I like making the big “texas sized” muffins, they are great for a breakfast sized portion but they will take a little longer to bake.
Oatmeal Blueberry Applesauce Muffins (Print Me)
Yield: 12 muffins/6 large muffins
1 1/4 cups whole wheat flour (or all purpose)
1 1/4 cups oats
3 Tbsp Flax Seed (optional)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup skim milk
1/4 cup firmly packed brown sugar
1/4 cup splenda/sugar
2 Tbsp olive oil
1 large egg, lightly beaten
3/4 cup blueberries, fresh or frozen
Preheat the oven to 375 degrees and spray a muffin pan with non-stick cooking spray.
In a large mixing bowl combine the flour, oats, flax seed, baking powder, baking soda, salt and cinnamon. In another bowl combine the applesauce, milk, brown sugar, oil and egg. Make a well in the dry ingredients and add in the applesauce mixture. Stir together just until all dry ingredients are incorporated. Gently fold in the blueberries with a rubber spatula.
Divide the batter evenly between the prepared muffin cups. Bake for 16-18 minutes for regular sized muffins or about 30 minutes for large muffins (or until a toothpick inserted in the center comes out clean). Cool on a wire rack, enjoy 🙂
Adapted From : Annie’s Eats