Tuesday, September 1, 2015

Oat Muffins

We all need a little help making life easier, and with mornings being super crazy, these tasty muffins do the trick.  I make them for my kids (and myself) as a grab-n-go healthy breakfast.  They down 2-3 of these and they are set till lunch.
Makes 12 muffins

Any Oats will work, use old fashion or steel cut oats for hardier texture.  Made with whole grains and very little fat, these muffins are a guilt free breakfast treat.

1-1/4 cp   whole wheat flour
1-1/4 cp   oats
1 tsp        baking powder
1/2 tsp     baking soda
1/4 tsp     salt
1/2 tsp     cinnamon
1 cp         unsweetened applesauce
1/2 cp      low-fat buttermilk
1/2 cp     firmly packed brown sugar
2 tbsp     coconut oil
1 lg egg,  lightly beaten
3/4 cp     blueberries (fresh or frozen)

Preheat oven to 375 degrees (F)

Line a 12 cup muffin tin with paper liners or spray with cooking spray.

In a large bowl whisk together the flour, oats, baking powder & soda, salt and cinnamon.  Combine the applesauce, buttermilk, sugar, oil and egg in a med. bowl.  Make a well in dry ingredients and add liquid mixture, stirring until just moist (don't over mix).  The batter will be thicker than your average muffin batter.  Carefully fold in blueberries.

Spoon batter into cups and bake for 16-18 min.

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