This is a combination of recipes; The American Heart Assn., Bob's Red Mill, and Diabetic Magazine.
Low Fat Oatmeal Blueberry Muffins
12 regular size muffins
12 regular size muffins
1 1/4 cups whole wheat flour
1 1/4 cups rolled oats (or 1 cup rolled oats, plus 1/4 cup flax meal, or oat bran)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I omit)
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar (I use 2 Tablespoons Brown Sugar Splenda (TM)
2 tablespoons canola oil
1 large egg, lightly beaten (I use 1/4 cup egg substitute)
3/4 cup blueberries (fresh or frozen)
1 1/4 cups rolled oats (or 1 cup rolled oats, plus 1/4 cup flax meal, or oat bran)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I omit)
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar (I use 2 Tablespoons Brown Sugar Splenda (TM)
2 tablespoons canola oil
1 large egg, lightly beaten (I use 1/4 cup egg substitute)
3/4 cup blueberries (fresh or frozen)
Preheat oven to 400 degrees.
Line a 12 cup 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 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.
Bake for 16-18 minutes.
Allow to cool in muffin tin for 5 minutes or so, then cool on rack.
Note: These muffins freeze beautifully.
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