Blueberry Oatmeal Applesauce Muffins Recipes

BLUEBERRY OATMEAL APPLESAUCE MUFFINS

Blueberry Oatmeal Applesauce Muffins image

These muffins are not only delicious, but very low in fat and heart-healthy. The oats and flaxseed meal add fiber and whole grains for a filling and delicious breakfast or snack, while the applesauce takes the place of egg, butter, or cream that you might find in other muffin recipes. You can make this recipe vegan by omitting the egg and using soymilk as a substitute for milk (I use Lactaid milk to make it dairy-free). To make it sugar-free, substituting Splenda for the small amount of sugar is just as good! A pecan half on top of the muffin adds a visually-appetizing touch while adding a slight crunch to a moist and filling muffin!

Provided by smhage

Categories Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

Ingredients

1 1/4 cups oats
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
1 cup unsweetened applesauce
1/2 cup skim milk
1/2 cup sugar
3 tablespoons flax seed meal (optional)
1 large egg
1 teaspoon vanilla extract
1 cup blueberries
2 teaspoons lemon zest
1 tablespoon lemon juice
10 -12 pecan halves

Steps:

Preheat oven to 400 degrees F.
In a large bowl, combine flour, oats, powder, soda, salt, and cinnamon. If desired, add flaxseed meal.
In a separate bowl, mix sugar, egg and oil. Add applesauce, milk, vanilla, lemon zest, lemon juice. Mix well.
Add this to flour mixture, mixing well. Finally, fold in blueberries. Pour into greased muffin tin. On top of the batter in each muffin tin, place a pecan half.
Bake for 12 - 14 minutes.

OATMEAL BLUEBERRY MUFFINS

Oatmeal Blueberry Muffins image

These have a great texture, and stay moist and tender for days - if they last that long at your house!

Provided by Sue Snow

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 9

Ingredients

1 ¼ cups quick cooking oats
1 cup all-purpose flour
⅓ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
1 egg
¼ cup vegetable oil
1 cup blueberries, rinsed and drained

Steps:

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.
Bake at 425 degrees F (220 degrees C) for 20 to 25 minutes.

Nutrition Facts : Calories 155.5 calories, Carbohydrate 22.3 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 233.8 mg, Sugar 7.8 g

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