Oatmeal Blueberry Applesauce Muffins

It appears as if I am on an every other month (ish) schedule with the Crazy Cooking Challenge hosted by Mom's Crazy Cooking. I started in November, then February and now, April's theme is blueberry muffins. I am a sucker for muffins and throwing blueberries in there makes them one of my favorite types so I cannot wait to see all of the awesome recipes linked up this month.

I've been trying to eat a little bit healthier so when I found this recipe on Honey, What's Cooking?, I thought I should give it a shot. 151 calories and low fat from a moist muffin, what's not to love?

1 1/4 cups whole wheat flour
1 1/4 cups oatmeal (quick minute is fine)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup buttermilk
1/2 cup brown sugar
2 Tablespoons canola oil
1 teaspoon vanilla extract
1 egg
3/4 cup blueberries

Preheat oven to 375 degrees. Line muffin tins with cupcake liners or grease/flour.

First combine the flour, oats, baking powder and soda, salt and cinnamon. Set aside.

In a separate bowl, combine the applesauce, buttermilk, canola oil, brown sugar, vanilla and egg. Then, add the wet ingredients to the dry ingredients and fold to mix. Be careful not to overmix.

Finally, fold in the blueberries. Again, it's important not to overmix.

Divide the batter into your 12 cupcake cavities. These muffins do not rise much at all, so filling the cups to the top is just fine and should work out perfectly to fill 12 with the amount of batter you make.

Bake the muffins for 16-18 minutes. Allow the muffins to cool and enjoy! 

These muffins are dense and moist as promised. Plus, they're not as bad for you as your typical blueberry muffin!

I'm so thankful you don't consume calories by just oogling over the blueberry muffins recipes listed below.


This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page. Go check them out for more inspiration!