Insanely Good Blueberry Oatmeal Muffins
Prepare to be amazed by these delightful Blueberry Oatmeal Muffins! It's surprising how light they are. Imagine enjoying baked oatmeal, but conveniently transformed into a scrumptious muffin!
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Ingredients
- 1 1/2 cups quick oats
- 1/2 cup unsweetened applesauce
- 2 egg whites
- 1 tbsp oil
- 1 tsp vanilla extract
- 1/2 cup white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh blueberries
- baking spray
- 1/2 cup brown sugar
- 2 tbsp honey
- 1 cup unsweetened almond milk
Equipment Needed
- food processor
Instructions
- 1
Begin by setting your oven temperature to 400°F. Prepare a muffin tin by lining it with paper liners and giving them a light spray of cooking oil to prevent sticking.
- 2
In a food processor or chopper, add the oats and pulse them a few times for a coarser texture. Then, let the oats soak in milk for approximately 30 minutes.
- 3
For the wet mixture: In a medium-sized bowl, combine the brown sugar, honey, applesauce, vanilla extract, egg whites, and oil. Stir until the ingredients are well blended.
- 4
For the dry mixture: In a separate bowl, whisk together the whole wheat flour, salt, baking powder, and baking soda until evenly mixed.
- 5
Add the soaked oats and milk to the wet mixture with the sugar and applesauce blend, stirring until everything is well combined.
- 6
Gradually incorporate the dry mixture into the wet ingredients, mixing just until everything is combined. Gently fold in the blueberries.
- 7
Distribute the batter into the prepared muffin tin and bake for 22 to 24 minutes. Enjoy your delightful muffins!
Nutrition Information
Notes & Tips
- Refrigerate up to 5 days.