Oatmeal Berry Muffins

My quest for healthy recipes that taste good continues. This recipe is a keeper. In fact, I’m making again this weekend. I love to have something frozen that I can grab that is homemade.

Bonus: The Grunter Seal of Approval…he ate four!

Remember, this is not a food blog which is why I didn’t take bad pictures of these delicious muffins.

Instead just click over to this lovely food blog called Two Peas and Their Pod. They are a sweet young couple who cook together and take great pictures of their food.

Just like me and PhilBillPaul 20 years ago…well except for the cooking together and taking great pictures of food part. 😉

Side note: I had a frozen berry mix of blueberries, raspberries and strawberries and I did not use chunky applesauce. Whatever berries and applesauce you use doesn’t seem to matter – they’re excellent.

Oatmeal Berry Muffins

Adapted from Joy the Baker

* 1 1/4 cups whole wheat flour
* 1 1/4 cups oats
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 tsp cinnamon (I used 1 tsp.)
* 1 cup unsweetened applesauce (I used chunky applesauce)
* 1/2 cup low-fat buttermilk
* 1/2 cup firmly packed brown sugar
* 2 tbsp canola oil
* 1 large egg, lightly beaten
* 1 tsp. vanilla (I added this)
* 1/4 tsp. almond extract (I added this)
* 3/4 cup blueberries, fresh or frozen (I used frozen raspberries, blackberries, and blueberries. I put in a full cup)

Preheat oven to 375 degrees.

Line a muffin tin with paper cases or spray with nonstick cooking spray.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg, and extracts. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in berries. Fill muffin cups 2/3 full. I got 16 regular muffins.

Bake for 16-18 minutes.

Cool on rack. Enjoy! They freeze beautifully too!

Recipe from:Two Peas and Their Pod

Have a fabulous weekend and bake some muffins!