Low Fat Oatmeal Blueberry Muffins
Posted on 07 January 2009 by joy
Let it be known that I take butter very seriously. I love butter. I like to take in a healthy portion of the stuff on a daily basis. These low fat morning muffins, while they are completely devoid of butter, are just dreamy. Believe it or not, I don’t miss the butter one bit!
These muffins are made moist with a hearty dose of applesauce, fresh blueberries and a splash of oil. They’re made with whole wheat flour and packed with rolled oats too. They’re low fat, whole grain breakfast bombs that will keep you full well into lunch. And the kicker!? They freeze well, so you can grab a frozen muffin as you rush out the door to work and pop it in the microwave for warm muffin perfection.
Low Fat Oatmeal Blueberry Muffins
makes 12-15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
reheat oven to 400 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I didn’t use muffins papers, I just greased and floured the muffin pan.
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.
Tags | baking, cooking, healthy breakfast, low fat, muffins
