1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 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
1 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
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.
Makes 12-15 muffins
NOTES:You can feel good about sinking your teeth into these for breakfast. They're healthful, not too sweet and have great flavor. I used a #20/large scoop to fill each cup, which yielded 17 muffins. I found they were a little small though, so I'll probably either use a #12 scoop next time or fill them closer to 3/4 full to yield about 12-13 muffins.
Total calories=1838, per muffin(1/17)=102
SOURCE:Adapted from Joy the Baker
these look really yummy. do you think they'd come out ok without the buttermilk? need to cook dairy free for my littlest one.
ReplyDeleteMy husband is lactose intolerant, I know the challenge in trying to cook that way! Replace the buttermilk with soy milk or whatever milk your little one is eating and they should come out fine. Good luck!
ReplyDeleteI made these tonight and made the buttermilk by combining 1 TBSP vinegar with soymilk stirred it and let it sit for 5 minutes. I substituted the egg with 1 TBSP cornstarch & 1 TBSP water. So they were totally safe for my littlest and the entire family loved them. THe littlest scarfed 2 of them down! Thanks for sharing this wonderful recipe. I'm going to make more this weekend and freeze them so he can have them for breakfast during the week.
ReplyDeleteI'm so glad they worked for you!
ReplyDelete