Updated January 28, 2012 These muffins are healthy AND delicious. I used whole wheat flour, oats, and applesauce. The texture is wholesome and hearty..in a good way:) I also added in cinnamon, vanilla, and almond extract…three of my favorite flavors. And now for the berries…I used frozen raspberries, blackberries, and blueberries, these muffins are bursting with berries. Biting into a muffin caused an explosion of berry goodness in my mouth…YUM! I put some of the muffins in the freezer so I always have a healthy breakfast, even when I am in a rush. Just heat them up and enjoy!! Please start your day off right by eating breakfast. You will feel much better, especially if you eat one of these muffins!
Oatmeal Berry Muffins Adapted from Joy the Baker
1 ¼ cups whole wheat flour 1 ¼ cups oats 1 tsp baking powder ½ tsp baking soda ¼ tsp salt ½ tsp cinnamon (I used 1 tsp.) 1 cup unsweetened applesauce (I used chunky applesauce) ½ cup low-fat buttermilk ½ cup firmly packed brown sugar 2 tbsp canola oil 1 large egg, lightly beaten 1 tsp. vanilla (I added this) ¼ tsp. almond extract (I added this) ¾ cup blueberries, fresh or frozen (I used frozen raspberries, blackberries, and blueberries. I put in a full cup)
Preheat oven to 375 degrees. Line a muffin tin with paper cases or spray with nonstick cooking spray. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg, and extracts. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in berries. Fill muffin cups 2/3 full. I got 16 regular muffins. Bake for 16-18 minutes. Cool on rack. Enjoy! They freeze beautifully too!
