These muffins were extremely involved. I have nothing against blueberry muffins, these ones seemed great and healthy, but boy did it ever take a lot to get these done. Lately, if I can’t easily dump it into a bowl, stir once and have it done, I’m thinking it’s just too much work. Trying to get these done, with a one-year-old who needs to be a part of EVERY SINGLE THING THAT I DO, became excruciating.
That being said, they are tasty and healthy. Said one-year-old also loves them, and he does not love everything, so I’m happy with that. If you want to get every mixing bowl you have dirty, then go ahead with these. Original recipe found on skinnytaste.com.
1 1/2 cups Quaker quick oatmeal
1 cup unsweetened almond milk (or skim milk)
1/2 cup brown sugar, packed
2 tbsp agave (or sugar, honey)
1/2 cup unsweetened applesauce
2 egg whites
1 tbsp oil
1 tsp vanilla extract
1/2 cup white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup fresh blueberries
Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil.
Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.
In a medium bowl combine brown sugar, agave, apple sauce, vanilla, egg whites, oil and mix well.
In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.
Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.
Spoon into the muffin tin and bake for 22-24 minutes. Enjoy.