Oatmeal Blueberry Applesauce Muffins

I like to make muffins or quick breads on the weekends so I have a tasty breakfast the rest of the week. Plus, since I’m not a big eater as soon as I wake up, muffins are perfect to put in a ziploc, head to work and eat when I’m ready. So dig in when you first wake up, at your desk or in the afternoon.

oatmeal blueberry applesauce muffins

oatmeal blueberry applesauce muffins

Ingredients
Recipe adapted from Annie’s Eats
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
1/4 tsp ground cloves
1 cup unsweetened applesauce
splash or orange juice
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 T. canola oil
1 large egg, lightly beaten
1 cup blueberries, fresh or frozen

Directions
Preheat the oven to 375, grease or line a muffin pan with paper liners.

1. In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt, cloves and cinnamon.
2. In a medium bowl combine the applesauce, buttermilk, brown sugar, orange juice, oil and egg.
3. 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.
4. Divide the batter evenly between the prepared muffin cups. Bake for 13-16 minutes or until a toothpick inserted in the center comes out clean.

Voila! Breakfast is served!

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