This blueberry muffin recipe is a must try! They taste very similar to baked oatmeal only in muffin form. A perfect grab and go breakfast for busy weekend mornings. And for an added bonus, they are low in fat but still taste delicious. The recipe calls for SOL Sunflower Beverage, honey, applesauce and whole wheat flour replacing a number of less than healthy ingredients found in many other muffin recipes. If you don’t like blueberries or want to try something new you could use raisins, apples, cranberries or even chocolate chips instead. With all the different variations you can make this recipe over and over again without getting tired of them!
1 ½ cups quick oatmeal
1 cup unsweetened SOL Sunflower Beverage
½ cup brown sugar, packed
2 Tbsp honey
½ cup unsweetened applesauce
2 egg whites
1 Tbsp oil
1 tsp vanilla extract
½ cup white whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup fresh blueberries
Preheat oven to 400 degrees. Line a muffin tin with liners and lightly spray with oil.
Place oats in a food processor or chopper and pulse a few times. Soak the oats in SOL for about 30 minutes.
In a medium bowl combine brown sugar, honey, apple sauce, vanilla, egg whites, oil and mix well.
In a third bowl combine whole wheat flour, salt, baking powder and baking soda and whisk to combine.
Combine oats and milk with sugar and applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in the blueberries.
Spoon into the muffin tin and bake for 22-24 minutes.