Blueberry Oat Muffins
These Blueberry Oat Muffins are loaded with fresh sweet blueberries, hearty oats and sprinkled with toasted chopped walnuts for a delicious healthy breakfast on-the-go!
Servings: 12 muffins
Ingredients
- 1-3/4 cups quick cooking oats uncooked, divided
- 2 teaspoons firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 tablespoon wheat germ optional
- 1 tablespoon milled flax seed optional
- 1/4 teaspoon salt optional
- 1 cup milk
- 2 egg whites
- 1 teaspoon canola oil
- 1 teaspoon applesauce
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 1 cup fresh blueberries
- 1/2 cup walnuts chopped
Instructions
- Preheat the oven to 350-degrees. Spread the oats and nuts on a baking sheets and toast in the oven for 10-15 minutes to bring out the flavors.
- Meanwhile, in a large mixing bowl, whisk the egg whites. Add the applesauce, canola oil, lemon zest, and vanilla. Stir to combine.
- Once you are done toasting the oats and nuts, set the walnuts and 1/4 cup of the oats aside for the topping.
- Preheat the oven to 400-degrees and prepare a muffin pan with paper liners or coat with cooking spray.
- To the mixing bowl, add the flour, sugar, baking powder, milled flax seed, wheat germ, salt and the rest of the oats. Stir to combine.
- Spoon the batter evenly into the muffin cups, taking care not to fill more than 3/4 of the cup. Top with the remaining oat and walnut mixed.
- Bake 18 to 22 minutes or until a light golden brown. Remove the muffins from the oven and allow to cool in the pan on wire rack 5 minutes. Turn the muffins out onto the rack and serve warm.
Notes
Recipe adapted from http://www.quakeroats.com/cooking-and-recipe/lemon-blueberry-oatmeal-muffins.aspx
