I couldn’t resist making these blueberry muffins that are called “Insanely Good Blueberry Oatmeal Muffins” by Gina’s Skinny Recipes …..especially since it’s hard finding a low fat muffin that actually tastes good. The kids really enjoyed eating these, the only downfall were the super tart blueberries we purchased. The kids decided though that the muffins were good enough to go through the hassle of eating around the blueberries. 😉
- 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
- baking spray
Preheat oven to 400°. Line a muffin tin with cupcake liners and lightly spray with baking spray.
Place 1 1/2 cups of oats in a food processor or chopper and pulse a few times. Then soak them in 1 cup of almond milk for about 30 minutes.
In a medium bowl combine 1/2 cup brown sugar, 2tbsp agave, 1/2 cup apple sauce, 1 tsp vanilla, 2 egg whites, 1 tbsp oil and mix well.
In a third bowl combine 1/2 cup whole wheat flour, 1/2 tsp salt, 1 tsp baking powder, 1/2 tsp baking soda and whisk to combine.
Combine oats and milk with sugar and 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.