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
February 3rd, 2009 at 1:22 pm
I baked these muffins and they were delicious! I added Vanilla extract to the mix (I like the vanilla/nutty taste it gives) and the second batch I made, I included cranberries too. These are heavenly muffins.
April 13th, 2009 at 8:37 pm
These just came out fresh from the oven! Adding vanilla seems like a great idea! These muffins are super moist and tasty! I cut back a bit on the sugar (about a 3rd- still tastes great!) and used egg whites, as well as adding a little extra cinnamon and blueberry! Fantastic recipe! I made a triple batch!
September 28th, 2009 at 10:31 am
What is the calorie count on these oatmeal blueberry muffins? I made them, and they are delicious!!!
February 2nd, 2010 at 5:05 am
How much fat is in each muffin?
February 23rd, 2010 at 8:48 am
Really terrific muffins–moist, dense, flavorful. The oatmeal gives them substance. I made several modifications: used half regular flour and half whole wheat, added 1 T flax seed, cut brown sugar to 1/3 cup (plenty sweet, fewer calories), and upped the blueberries (frozen) to 1 1/4 cups. Heaven!