Good enough to have for dessert but healthy enough to have for breakfast!
I took out the fat from this recipe (no oil and no butter) and replaced it with pumpkin puree and applesauce which keeps the muffins moist without losing flavor. By having one of these instead of your standard Starbucks blueberry muffin, you’ll save 200 calories and 18g of fat.
Makes 12 muffins (1 muffin= 1 serving)
Blueberry Pumpkin Oat Muffins
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup oatmeal
- 1 tbsp baking powder
- 1 tbsp baking soda
- ¼ cup applesauce
- ¾ cup skim milk
- 1¼ cup pumpkin puree
- 1 cup fresh blueberries
- ½ cup sugar
- ½ tsp salt
- ½ tsp cinnamon
- 2 eggs, slightly beaten
- 1/8 cup honey
1. Preheat oven to 375 degrees Fahrenheit. Line muffin pans with paper cups or spray with nonstick cooking spray.
2. Mix 2 tablespoons of all-purpose flour with blueberries.
3. In a large bowl, combine remaining flour, oatmeal, sugar, baking powder, salt, baking soda and cinnamon, mixing well.
4. In another bowl, combine applesauce, eggs, milk, pumpkin puree and honey, mixing well. Add moist ingredients to dry ingredients, stirring just until moistened.
5. Gently fold blueberries into batter. Spoon into the muffin cups, filling each one 1/2 full.
6. Bake for 30 minutes or until toothpick inserted in the center of the muffin comes out clean. Remove from oven and serve warm.
Serving size: 1 muffin