Oatmeal Blueberry Applesauce Muffins

I usually start the day with a bowl of oatmeal with fresh fruit, cinnamon, flaxseed, and slivered almonds mixed in.  I’ve tried lots of other breakfast options-fiber-filled cereals, yogurt with granola, waffles-but they all leave me hungry again an hour after breakfast.  But not my oatmeal.  It usually keeps me satisfied all the way until lunch time.  This recipe reminds me of my oatmeal….and maybe next time I’ll add some nuts to the muffins!  I love how healthy these muffins are, and they make a great on-the-go breakfast when sitting down for a bowl of oatmeal just isn’t an option.

Oatmeal Blueberry Applesauce Muffins

from Annie’s Eats, adapted from Joy the Baker

Yield: 12 muffins

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 1/4 cups oats
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tbsp. canola oil
• 1 large egg, lightly beaten
• 3/4 cup blueberries, fresh or frozen (I used fresh)

Directions:
Preheat the oven to 375 degrees F.  Line a muffin pan with paper liners.

In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon.  In another bowl combine the applesauce, buttermilk, brown sugar, oil and egg.  Make a well in the dry ingredients and add in the applesauce mixture.  Stir together just until all dry ingredients are incorporated.  Gently fold in the blueberries with a rubber spatula.

Divide the batter evenly between the prepared muffin cups.  Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack.