These healthy and easy muffins are surprisingly moist and delicious! They are whole grain, oat and fruit filled with a touch of honey for sweetness. They are great for breakfast or for a snack. Enjoy!!
Oatmeal Blueberry Honey Muffins
Makes about 12 to 15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups rolled oats (not instant)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnanmon
- 1/2 cup firmly packed brown sugar
- 1 cup Unsweetened Applesauce
- 1/2 cup low-fat buttermilk
- 2 Tbls Canola Oil
- 1 Tbls Honey
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Spray a 12 cup muffin tin ( you can also use a mini muffin pad for those little hands) with nonstick cooking spray and set aside.
In a large bowl whisk together flour, oats, baking powder, baking soda, salt, cinnamon and brown sugar. In a medium bowl combine applesauce, buttermilk, honey, sugar, oil and egg and mix well. Make a well in dry ingredients and add applesauce mixture and stir until moist. Fold in blueberries.
Fill muffin cups 2/3 full. I used a ice cream scoop to make sure all cups were filled evenly. Bake for 16 to 18 minutes. Enjoy!
Note: Since these wonderful muffins are natural goodies they stay fresh in a air tight container for about 3 days. So if you don’t think you’ll eat these fast enough store half in the freezer. However, in my house they were gone pretty quickly. You can also store in the refrigerator too.
Multiply Delicious 