Prep 25 mins
Cook 30 mins
These are delicious, chewy muffins that burst with blueberries! Very wholesome, healthy, and low-fat! Mmmm! Note: cutting out the small amount of oil in the recipe will alter the texture.
- 236.59 ml toasted quick-cooking oats
- 236.59 ml skim milk
- 236.59 ml blueberries (thawed and VERY well drained if frozen) or 236.59 ml semi-sweet chocolate chips
- 207.06 ml unsweetened applesauce
- 29.58 ml canola oil
- 2 egg whites
- 4.92 ml vanilla
- 118.29 ml brown sugar
- 118.29 ml white pastry flour
- 118.29 ml whole wheat flour
- 9.85 ml baking powder
- 2.46 ml salt
- 3.69 ml cinnamon
- 1.23 ml nutmeg
- Toast oats in a dry saucepan over medium heat until browned.
- Combine oats and milk in a bowl and let stand for 20-35 minutes.
- Preheat oven to 350°F.
- Add brown sugar, applesauce, egg, and vanilla to the oat and milk mixture and mix well.
- Whisk the flours, baking powder, salt, cinnamon, and nutmeg.
- Mix the dry into the wet until JUST combined, and fold in the blueberries (or chocolate chips).
- Scoop batter into greased muffin tin and bake for 27-35 minutes. Cool for 10 minutes before removing muffins from tin and putting on cooling rack.
This is a very dense and filling muffin. Great for a morning meal to go. I did add some wheat bran to make it even more heart healthy. Since I added more dry ingredients I left the blueberries partially frozen to add some moisture. A good healthy alternative, thanks for posting!
Very tasty muffins! Very dense and VERY good for being so healthy! Definitely going in my kids lunch boxes occasionally.