Blueberry Oatmeal Applesauce Muffins Recipes

OATMEAL BLUEBERRY APPLESAUCE MUFFINS WITH WALNUT OAT STREUSEL

Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel image

A deliciously healthy breakfast or snack, these oatmeal blueberry applesauce muffins are both moist and filling. They're made with applesauce, almond milk, whole wheat flour, and heart-healthy walnuts. Best of all, they're packed with juicy blueberries and topped with an incredible walnut-oat streusel.

Provided by Monique of AmbitiousKitchen.com

Categories Breakfast Healthy Muffins Snack

Time 25m

Number Of Ingredients 20

Ingredients

Cooking spray
1 1/3 cups whole wheat pastry flour
3/4 cups rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 heaping cup unsweetened natural applesauce
1 teaspoon olive oil
1/4 cup brown sugar
1 egg, slightly beaten
1/2 cup unsweetened vanilla almond milk
1 1/4 cup blueberries
1/2 cup chopped walnuts
For topping:
3 tablespoons oats
1/4 cup chopped walnuts
1 tablespoons whole wheat pastry flour
1 tablespoon butter, melted
1/4 teaspoon cinnamon

Steps:

Preheat oven to 375 degrees F. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray.
In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt; set aside.
In a medium bowl combine applesauce, oil, brown sugar, egg, and almond milk. Add flour mixture and stir until just combined. Don't overmix! The batter will be slightly lumpy, and that's okay! Gently fold in the walnuts and blueberries.
To make the topping: In a small bowl combine oats, walnuts, flour, butter, and cinnamon.
Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick inserted into center comes out clean or with a few crumbs attached.

Nutrition Facts : Calories 172 kcal, Carbohydrate 23.3 g, Protein 5 g, Fat 7.1 g, Fiber 3.3 g, Sugar 6.7 g, ServingSize 1 serving

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 APPLESAUCE MUFFINS

Oatmeal Blueberry Applesauce Muffins image

Provided by My Food and Family

Categories Breakfast Bread Recipes

Time 20m

Number Of Ingredients 12

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 (I used the almond oil I had on hand)
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Steps:

Preheat oven to 375 degrees F. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries.
Fill muffin cups 2/3 full.
Bake for 16-18 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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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