These actually were supposed to be blueberry applesauce muffins, but since I had some frozen blackberries on hand—I went with what I had! These are low-fat, very moist thanks to the applesauce, and the oats give them a nice texture. I also like oats in baked goods because they give you a longer-lasting “fullness.” I have been trying to make some healthier breakfast baked goods. My daughter loves muffins and I like knowing what’s going into what’s going into her! She gives these two toddler thumbs’ up!
Recipe Located At: http://joythebaker.com/2009/01/oatmeal-blueberry-applesauce-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 buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil (I used the almond oil I had on hand)
- 1 large egg, lightly beaten
- 3/4 cup blackberries (or blueberries—fresh or frozen)
1. Preheat oven to 375 degrees.
2. Place silicone muffin liners in a muffin tin. Or, line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
3. 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. I used my handy-dandy cookie scoop!
4. Bake for 16-18 minutes.