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.
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
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!