Since it is blueberry season, I found a muffin recipe that really tastes moist and flavorful. It is made with whole grain pastry flour, applesauce, and oats which gives you quit a bit of fiber and heart healthy blueberries that are full of vitamin C and fiber. This muffin would be a great breakfast boost to get through the morning. I did make a few changes, I used more cinnamon and coconut palm sugar instead of brown sugar. I also added 1 cup blueberries to the 3/4 cup in the original recipe. The original recipe is found at website:
JOY THE BAKER
Ingredients:
1 1/4 cups whole grain pastry flour
1 1/4 cups old fashion oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup coconut palm sugar
2 tablespoons organic canola oil
1 large egg, beaten
1 cup fresh blueberries
Preheat oven 375 degrees F. Line a 12 cup muffin pan with paper liners.
Directions:
In a large bowl, combine flour, oats, baking power, baking soda, salt and cinnamon. In a medium bowl, combine applesauce, buttermilk, sugar, oil, and egg. Make a well in dry ingredients and add applesauce mixture. Stir just until combined. Fold in blueberries. Fill muffin cups 3/4 full. Makes 12 to 15 muffins.
Bake 18-20 minutes. Enjoy!
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