Whole Wheat Oatmeal Blueberry Muffins

Whole Wheat Oatmeal Blueberry Muffins

Sink your teeth into a moist morning muffin with this recipe from Travel Animal Doctor. Nothing says breakfast like a fresh and wholesome blueberry muffin. If you are busy or on the go, grabbing a muffin off the counter to take to work is a quick and easy homemade fix. There are many recipes out there for blueberry muffins. From a health foods standpoint, this recipe utilizes ingredients that are necessary for the body without being concerned about preservatives from pre-packaged muffins found at the local grocery store. Alternatively, one can make these whole wheat oatmeal blueberry muffins alongside a light lunch or a hearty meal in the evening. Only the healthiest of dry ingredients are needed for these whole wheat oatmeal blueberry muffins. Makes: 12-15 muffins Ingredients: 1 1/4 c. oats 1 1/4 c. whole wheat flour 1 c. unsweetened applesauce 3/4 c. freeze dried or frozen blueberries 1/2 c. brown sugar (or raw coconut sugar) 1/2 c. buttermilk 1 large egg, lightly beaten 2 TBSP avocado oil 1 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/4 tsp. salt Preheat Oven: 375 degrees Directions: Line a 12 c. muffin pan with paper or tin muffin lining. (Alternatively one can use cooking spray with no lining.) Measure all dry ingredients out (except for blueberries) and combine in a large mixing bowl. Add applesauce into the middle of the dry ingredients. Measure all wet ingredients out and whisk together in a medium mixing bowl. Combine the wet ingredients into the dry ingredients until the dough is moist. Mix blueberries in, distributing the berries evenly within the muffins. Evenly distribute the muffin...
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