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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 99.7
  • Total Fat: 0.8 g
  • Cholesterol: 1.0 mg
  • Sodium: 193.7 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 3.3 g

View full nutritional breakdown of Blueberry Applesauce Oatmeal Muffins calories by ingredient
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Blueberry Applesauce Oatmeal Muffins

Submitted by: CLUKASSEN


Number of Servings: 12

Ingredients

    1 Cup old fashion rolled oats (not instant)
    1 Cup 1% milk
    1 Cup whole wheat flour
    1/2 Cup brown sugar
    1/2 Cup unsweetened applesauce
    2 egg whites
    1 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp salt
    1 1/2 tsp cinnamon
    2 tsp splenda
    2/3 Cup frozen blueberries

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Directions

Soak the oats in the milk for about an hour
Heat oven to 400 degrees
Spray muffin pan with cooking spray
Combine the oat mixture with the applesauce and egg whites, mix until combined.
In separate bowl, mix dry ingredients
Add wet ingredients to dry and mix just until combined.
Add blueberries
Bake for 17-20 minutes
Remove from pan and let cool

12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user CLUKASSEN.






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Member Ratings For This Recipe


  • Very Good
    2 of 2 people found this review helpful
    This was really good. The muffins were moist. They were not too sweet, like a bread kind of. Very flavorful. Oh, also, my very picky 4 year old liked them also, so that is a plus in my book. - 1/27/11

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  • Good
    2 of 2 people found this review helpful
    I liked these, but felt that something was missing. They were good enough, but I think next time I make them I will add a banana and it will give me the flavor and texture that I would prefer. - 7/31/10

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  • Good
    1 of 1 people found this review helpful
    They are definitely moist!! I had the oatmeal/milk mixture sitting about 30 minutes, and I added vanilla into the mix as well. I didn't use all the brown sugar, next time I will though because these ones are not quite sweet enough. Still yummy though for a muffin fix!!! - 10/4/10

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  • O.K.
    1 of 1 people found this review helpful
    I thought these were just OK. I followed the recipe exactly and didn't think they had enough flavor. Sorry. :o( - 2/24/10

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  • Incredible!
    1 of 1 people found this review helpful
    Loved them. Made exactly as recipe except I used fresh blueberries. I froze individually for quick snack to grab on way to work. - 2/22/09

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  • Incredible!
    1 of 1 people found this review helpful
    These were outstanding! I added a banana & sub splenda for brown sugar. Had to cook them longer b/c of banana. Fantastic. - 12/7/08

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  • I just finished making these muffins and they turned out really good. So easy and fast to make! I will definitely make these again! - 7/29/12

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  • Love these muffins! First time I used fresh blueberries...made them kind of gooey, but still good. Made them again today and subbed 1/2 craisins and 1/2 blueberry craisins. Like these a lot better! - 5/24/12

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  • My husband, son, and I all love them. They are thicker than regular muffins, but very tasty. I added one mashed up banana to the wet ingredients before mixing the dry. Did not use any splenda or added sugar beyond the original 1/2 cup brown sugar. These are far better than plain muffins! - 8/7/11

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  • This was my first time making muffins with ingredients like whole wheat flour and applesauce. They were very good. I will definitely be making again and I'm going to take to the office to share. - 8/7/11

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  • I made these this morning for breakfast and they are really yummy! The only changes I did was use skim milk and regular sugar (because of the little ones). Thank you for sharing! - 1/12/11

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  • My kids and I both loved these. Very moist and not too sweet. - 9/16/10

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  • Increase the baking powder to 11/2 tsp, for all this work make a double batch, use 1/3 cup measure to fill each muffin tin and add blueberies by hand after they are in the muffin tins about 5 per muffin, Add cranberries? - 9/4/10

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  • Wonderful - I have made these many times and they are great for breakfast with cream cheese (light of course!) and more fresh berries on the side. I always use fresh blueberries. Delicious! - 8/17/10

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  • Just made these for Saturday brunch, subbing skim milk, fresh berries, 1 whole egg, and sugar in place of Splenda. Like SPAZWRITER, I soaked the oats only long enough to mix the dry ingredients. They were scrumptious and filling. My family devoured them. I will definitely make these again. - 7/10/10

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  • I made these with skim milk and loads of cinnamon, they turned out great! I soaked the oats while mixing the dry ingredients, and that seemed to be long enough. Thanks for sharing!! - 3/20/10

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  • We loved these. I am lactose intolerant, so I made them with Almond Breeze Vanilla and they were still great. - 2/25/10

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  • I like this recipe - 2/4/10

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  • These were terrific! Moist and yummy! - 8/24/09

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  • These were very good. Two male friends, one that watches his weight & one that doesn't, both thought the muffins were very good. The reciped was very easy and I too used brown sugar to replace the Splenda. I loved them. I made mini muffins. The recipe yielded about 30 of them. - 7/6/09

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  • These came out fantastic! Very moist and tasty! I used unsweetened vanilla almond milk instead of 1% which saved some calories. I also didnt use splenda, I just used 70g of brown sugar. And rather than making 12 smaller muffins, I made 6 larger ones. Perfect recipe, will definitely make again! - 3/27/09

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  • I made a batch last night and my hisband and I loved them. I will be making more this weekend to freeze for later. I used fresh berries. - 3/6/09

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  • These are good, the blueberries are kind of gooey though. Very easy too make, and they are good plain, with cream cheese, or a dab of butter. - 1/22/09

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