I don't mean to complain, I'm thankful for it all....every. busy. minute.

1 1/4 cups whole wheat flour
1 1/4 cups oats (I used steel cut 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 or non-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)
Preheat oven to 375°F.
Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray. If you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.
In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Make a well in dry ingredients and add applesauce mixture, stirring until just moist. (Don’t over mix them! The batter will be thicker than your average muffin batter.) Carefully fold in blueberries.
Spoon the batter into muffin cups. Bake at 375°F for 16-18 minutes.
Enjoy!!!
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