Healthier Blueberry Oatmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 8 |
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A variation of my previous post...these use no oil and use whole wheat flour. I omitted the topping on this recipe, but definately can be added. Ingredients:
1 1/2 cups quaker oats, divided (quick or old fashioned, uncooked) |
1/2 cup all-purpose flour (add an additional 1 tablespoon if using old fashioned oats) |
1/2 cup whole wheat flour (add an additional 1 tablespoon if using old fashioned oats) |
1/4 cup granulated sugar |
1/4 cup brown sugar |
1 tablespoon baking powder |
1/4 teaspoon salt (optional) |
1 cup skim milk |
2 egg whites, lightly beaten |
2 tablespoons applesauce |
1 teaspoon vanilla |
1 cup blueberries (if frozen, do not thaw) |
Directions:
1. Heat oven to 400°F Line 12 medium muffin cups with paper baking cups.
2. Combine 1-1/2 cups oats with remaining dry ingredients in large bowl; mix well. In small bowl, combine milk, egg whites, applesauce, and vanilla; mix well.
3. Add to dry ingredients; stir until moistened. Gently stir in berries. Fill muffin cups almost full.
4. Bake 20 to 24 minutes or until light golden brown. Cool muffins in pan on wire rack for five minutes; remove from pan. Serve warm.
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