Hearty Healthy BlueBerry Muffins!
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Hearty Healthy BlueBerry Muffins! calories by ingredient
Introduction
blueberry muffins made with oats, whole wheat flour, and apple sauce instead of oil! blueberry muffins made with oats, whole wheat flour, and apple sauce instead of oil!Number of Servings: 6
Ingredients
-
1 cup whole wheat (or whole white wheat) flour
1 cup old fashioned oats
1 cup no sugar added apple sauce
1/2 cup wheat germ (I like Kretsmer)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Cup blueberries, fresh or frozen + extra for topping
1/8 cup brown sugar
1/8 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp nutmeg
1 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)
Directions
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