Hearty Healthy BlueBerry Muffins!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 cup whole wheat (or whole white wheat) flour1 cup old fashioned oats1 cup no sugar added apple sauce1/2 cup wheat germ (I like Kretsmer)1/2 tsp baking soda1/2 tsp baking powder 1/2 tsp salt1 Cup blueberries, fresh or frozen + extra for topping1/8 cup brown sugar1/8 cup sugar1 egg, beaten1 tsp vanilla1 tsp nutmeg1 tBsp cinnamon 3 tsp OR 2 packets turbinado sugar for topping (divi up 1 packet amongst 3 muffins, or 1/2 tsp on 1 muffin)
Preheat oven to 400°F.
Prepare muffin tins with muffin cup liners.
In a large bowl, combine the oats, whole wheat flour, wheat germ, baking powder and baking soda, salt, nutmeg, and cinnamon
In a medium bowl, beat the egg, apple sauce, vanilla extract, and sugar together.
Add the wet mixture to the dry mixture and stir.
Fold in the blueberries.
Pour into the muffin tins, filling 3/4 full.
Push a few extra blueberries into the top of the muffin, then top with turbinado sugar!
Bake for 20-25 minutes or until a cake tester comes out clean.
I also like to broil for 1-2 minutes just before taking them out, to get a crisper top!
Serving Size: makes 6 large or 9 small muffins
Prepare muffin tins with muffin cup liners.
In a large bowl, combine the oats, whole wheat flour, wheat germ, baking powder and baking soda, salt, nutmeg, and cinnamon
In a medium bowl, beat the egg, apple sauce, vanilla extract, and sugar together.
Add the wet mixture to the dry mixture and stir.
Fold in the blueberries.
Pour into the muffin tins, filling 3/4 full.
Push a few extra blueberries into the top of the muffin, then top with turbinado sugar!
Bake for 20-25 minutes or until a cake tester comes out clean.
I also like to broil for 1-2 minutes just before taking them out, to get a crisper top!
Serving Size: makes 6 large or 9 small muffins
Nutritional Info Amount Per Serving
- Calories: 256.0
- Total Fat: 3.3 g
- Cholesterol: 30.8 mg
- Sodium: 395.7 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 7.4 g
- Protein: 8.7 g
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