Lighter Blueberry Oat Muffins
Any time I mention to Andy a new recipe I'm testing, he just goes along with it and happily taste tests with me. Since he is pretty much open to eating anything, there are no recipes I could throw his way that would turn him off.
On the rare occasions when he requests I make a certain dish, I'm happy to oblige. In early December he asked if we could make some blueberry muffins. I had a few recipes lined up for the holidays but figured these muffins would be perfect for the new year.
Heading into this week I let Andy know I was making those Blueberry Muffins he's requested a few weeks back. His response? "I asked for Blueberry Muffins?" So even though Andy doesn't remember requesting these Muffins (or maybe I'm losing my mind and he never requested them at all?), they were in fact originally intended for him.
A personal goal for myself this year (other than the one I shared on the blog last week) is to focus on keeping my diet cleaner to avoid having any stomach issues like I experienced this past year. With that in mind, I wanted to keep the muffins light and full of ingredients that I know make my gut happy. They were quick and easy to bake over the weekend, and then pack for breakfast to enjoy during my work week.
Lighter Blueberry Oat Muffins
- 1 1/2 cups quick cooking oats
- 1 cup whole wheat pastry flour
- 1 cup almond milk
- 1 cup blueberries
- 1 mashed ripened banana
- 1/2 cup sugar
- 1/4 cup applesauce
- 1 tbs baking powder
- 2 tsp vanilla
- 1/4 tsp salt
- Preheat your oven to 400 degrees and grease your muffin tin.
- Mix all of the dry ingredients in a large bowl.
- In a separate bowl, combine the milk, banana, applesauce, and vanilla.
- Combine the wet ingredients and the dry ingredients.
- Fold in your blueberries.
- Pour the batter into your muffin tin, filling each about two thirds of the way full.
- Bake for 15 - 20 minutes, or until an inserted toothpick comes out clean.