I think I've made it pretty clear how much I love baked goods and my feelings certainly don't falter when it comes to blueberry muffins. Especially if they're dubbed 'insanely good'. I mean, who could resist that proclamation?
When you pair that with something that's good for you... or at the very least not bad for you... (thankyouverymuch Skinny Taste!) you've got one great recipe and one insanely good breakfast treat.
Insanely Good Blueberry Oatmeal Muffins
makes 12
1 1/2 cups Quaker quick oatmeal
1 cup unsweetened almond milk (or skim milk)
1/2 cup brown sugar, packed
2 tablespoons agave (or sugar, honey)
1/2 cup unsweetened applesauce
2 egg whites
1 tablespoon oil
1 teaspoon vanilla extract
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries
baking spray
Preheat oven to 400 degrees. 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, applesauce, 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.
Taylor's Notes:
I have a sinking suspicion these will become a staple at my house. Won't you join me?
Enjoy!
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