1.16.2013

whole wheat blueberry oatmeal muffins

What better way to celebrate getting over the flu than some Sunday baking? 
(I'm being serious).  
I decided to test out these muffins this past weekend.  
They would keep us plenty full throughout the morning thanks to the whole wheat and oats. 
Plus, they claimed to still be plenty moist (the trick is to soak the oats in milk).  

Made a few modifications based on what I had in the house and they came out great.  
My version ended up being fewer calories than the original recipe (score!).
At just 95 calories per muffin, these certainly help us stick to our resolution to eat better.
Bake a dozen of these up on Sunday to have for a grab-and-go-breakfast all week.  

Whole Wheat Blueberry Oatmeal Muffins
  
Recipe adapted from Skinnytaste
Makes 12 muffins

Ingredients:
  • 1 1/2 C. oats
  • 1 C. skim milk (or you can use soy or almond milk)
  • 1/4 C. brown sugar
  • 1/2 C. applesauce (her recipe called for unsweetened, and that's the preferred ingredient, but I only had regular on hand so I cut the brown sugar in half. If you use unsweetened applesauce, up the brown sugar to 1/2 C.)
  • 2 T. honey (or agave)
  • 2 egg whites
  • 1 T. oil
  • 1 t. vanilla
  • 1/2 C. whole wheat flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/2 t. salt
  • 1/2 t. ground cinnamon
  • 8 oz. frozen blueberries (or you could use fresh)
  • non-stick cooking spray
  • muffin liners
Directions:
  1. Preheat oven to 400 degrees F. 
  2. Line muffin tin with liners and lightly spray with cooking spray.
  3. Place oats in food processor or chopper and pulse a few times. Pour milk over oats and let soak while you prepare rest of recipe.
  4. In large bowl, combine brown sugar, apple sauce, honey, egg whites, oil and vanilla. Mix well.
  5. In a separate, smaller bowl, combine whole wheat flour, salt, baking powder, baking soda, and cinnamon. Whisk to combine. 
  6. Combine oats that have been soaking with applesauce mixture and mix well. Slowly add in dry ingredients and mix until just incorporated.
  7. Gently fold in blueberries. 
  8. Spoon into muffin tins and bake at 400 degrees F for 22 - 24 minutes. 
Nutrition (per one muffin):
  • Calories:  95
  • Carbs:  17 g
  • Fat:  2 g
  • Protein:  3 g
See how moist?!
Enjoy!

xoxo,
K

P.S. Try these with any filling if blueberries aren't your thing. Cranberries would be divine. Even craisins! Chop up a over-ripe banana and throw it in. The possibilities are endless.

{photos by me}
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