Whole wheats and oat muffins, bursting with juicy blueberries.
Every weekend I try to make muffins or banana bread. Some sort of baked good that can be grabbed on our way to work in the morning. Or thrown in my purse for a mid morning snack. Bonus points if it’s tasty enough to enjoy as dessert. Anything that keeps me away from a chocolate bar is key to keep my waist line from growing!
Blueberry muffins are one of my favourite kinds of muffins. I like that they are fresh and light while still providing the comfort of a baked good. I personally am not a fan of the baker style muffin. To me those are truly a dessert. They are more like cake than muffin and you will rarely find me baking them. If a baked good is going to be part of my regular diet as part of a meal pr snack I have a few requirements:
- Mostly whole wheat or whole grain
- Low in sugar
- Healthy fat source
These muffins fit my rules. They contain whole wheat flour, rolled oats, honey, cinnamon, apple sauce, coconut oil and blueberries! Lots of filling healthy ingredients to fuel your day.
We’ve enjoyed these so much I’m going to me making another batch on Sunday!
Blueberry Oat Muffins
Yields: 14 Muffins
- 1 cup Whole Wheat Flour
- 1/2 cup All Purpose Flour
- 1 1/2 cup Rolled Oats
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 cup Brown Sugar, loosely packed
- 1/3 cup Honey
- 1/3 cup Unsweetened Apple Sauce
- 1/3 cup Coconut Oil, melted
- 1 cup Milk (Cows milk, nut milk, oat milk – your favourite!)
- 1 tsp Vanilla
- 1 Egg
- 1 cup Blueberries (fresh or frozen, do not defrost frozen)
- Optional: Rolled Oats and Turbinado Sugar, for topping
Preheat the oven to 350°F. Prepare your muffin tins with cupcake liners or grease with oil or non stick spray. Set aside.
In a medium bowl whisk together whole wheat flour, all purpose flour, oats, salt, cinnamon, baking powder and baking soda. Once ingredients are evenly distributed, set aside.
In a large bowl whisk together brown sugar, honey, apple sauce, coconut oil, milk, vanilla and egg. Whisk until smooth. Pour dry ingredients into the wet. Fold in the dry ingredients until just combined. Add blueberries, fold into batter.
Pour batter into the prepared muffin tins. Fill each tin 3/4 of the way full. Do not over fill. Sprinkle tops of muffins with rolled oats and turbinado sugar if desired. Bake muffins for 20-30 minutes. Muffins are done when a toothpick comes out clean.
Store in an airtight container in your refrigerator for about a week. These muffins also freeze and defrost well.