Blueberry Oatmeal Applesauce Muffins
These muffins are not only delicious, but very low in fat and heart-healthy. The oats and flaxseed meal add fiber and whole grains for a filling and delicious breakfast or snack, while the applesauce takes the place of egg, butter, or cream that you might find in other muffin recipes. You can make this recipe vegan by omitting the egg and using soymilk as a substitute for milk (I use Lactaid milk to make it dairy-free). To make it sugar-free, substituting Splenda for the small amount of sugar is just as good! A pecan half on top of the muffin adds a visually-appetizing touch while adding a slight crunch to a moist and filling muffin!
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READY IN: 27mins
SERVES: 12
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄4cups oats
- 1 1⁄4cups all-purpose flour
- 1teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄4teaspoon salt
- 1teaspoon ground cinnamon
- 2tablespoons vegetable oil
- 1
- 1⁄2cup skim milk
- 1⁄2cup sugar
- 3
- 1large egg
- 1teaspoon vanilla extract
- 1cup blueberries
- 2teaspoons lemon zest
- 1tablespoon lemon juice
- 10 -12
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DIRECTIONS
- Preheat oven to 400 degrees F.
- In a large bowl, combine flour, oats, powder, soda, salt, and cinnamon. If desired, add flaxseed meal.
- In a separate bowl, mix sugar, egg and oil. Add applesauce, milk, vanilla, lemon zest, lemon juice. Mix well.
- Add this to flour mixture, mixing well. Finally, fold in blueberries. Pour into greased muffin tin. On top of the batter in each muffin tin, place a pecan half.
- Bake for 12 - 14 minutes.
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