Whole Wheat Oatmeal Blueberry Muffins…Low-Fat Too!

Yes, you read that right, I made something healthy & low-fat *insert ooh’s and ahh’s here…and the shocked gasp from my mother* Andrew’s a farmer, I believe I’ve mentioned that a time or two, so during the summer he does a lot of hard manual labor in the hot Southern sun. Therefore, this time of the year, he likes healthy & light food. Healthy so that he doesn’t gain a lot of weight when he has to be working so hard & light so that he doesn’t get sick to his stomach out in the sun all day. Trust me, he has thrown up cereal multiple times. Anyway though, these muffins are healthy, low-fat, and light!

 

You Will Need:

-1.5 cups uncooked oatmeal

-1 cup nonfat milk

-1/2 cup unsweetened apple sauce

-1 egg

-2/3 cup light brown sugar

-1/2 teaspoon vanilla

-1/2 cup all-purpose flour

-1/2 cup whole wheat flour

-1 teaspoon baking soda

-1 teaspoon baking powder

-1/2 teaspoon salt

-1 cup blueberries

 

Directions:

-Preheat oven to 375 degrees and grease muffin sheet or use muffin liners

-In a small bowl mix together oatmeal and milk. (If you have a food processor I would probably run the oatmeal through it. Andrew liked the taste of these muffins, but he wasn’t a fan of the oatmeal texture.)

-In a large bowl mix together applesauce, egg, brown sugar, and vanilla

-Beat in oatmeal mixture

-Add both flours, baking soda, baking powder, and salt until just mixed in.

-Gently stir in blueberries

-Pour into muffin pan (3/4 full)

-Bake for 15 minutes (I have a convection oven so probably a little longer if you have a conventional oven)

A little picture of the inside ^ Yummy!

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