I equate blueberries with magic. Whatever they touch turns delicious. But these little balls of delight aren’t just good for your taste buds, they are also packed full of nutrients! One cup of blueberries gives your body about 1/4 of your daily vitamin c requirement, 4 grams of fiber, and are leaders in antioxidant activity. Check out more blueberry nutrition stats here. One other great blueberry fact: they are native to North America, which means they are more affordable and fresher when they get to our markets.
Needless to say, I add blueberries to just about anything: cereal, yogurt, oatmeal. I love Blueberry Bliss Luna Bars, blueberry muffins, just plain blueberries. If it’s blueberry, I’ll give it a shot, so when I stumbled upon this recipe on Pinterest I thought, “That’s looks delicious! It’d be even more delicious with (you guessed it) blueberries!” So that’s exactly what I did, and here’s how they turned out:
The recipe said it made about 18 muffins, but my muffin pan must be small because I got a whopping 28 out of the batter! Mine are also lower in calories (only 88 each including the blueberries!) than Sugar-Free Mom’s due to the smaller size, so go ahead and have two (or three!).
1 teaspoon vanilla extract
2 cups unsweetened applesauce
1 banana, mashed
6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or 1/2 cup of honey (I used 6 packets of Splenda)
5 cups old fashioned rolled oats
1/4 cup flaxseed meal (I had to go to a speciality store for this)
1 tablespoon ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 3/4 cup milk (I used fat-free)
Optional toppings/mix-ins: raisins, walnuts, chocolate chips, fresh or frozen fruit
1. Preheat the oven to 350 degrees.
2. Mix eggs vanilla, applesauce, banana, and sweetener in a large bowl.
3. Add in oats, flax, cinnamon, baking powder, and salt and mix well.
4. Pour in the milk and combine.
5. Optional Step: If you are adding in fruit, mix it right into the batter (I mixed in a pint of blueberries). If you are just using a topping, place them on after you divide the batter into muffin tins.
6. Spray a 12 capacity muffin tin (or 2 if you have) with cooking spray or use cupcake liners. Pour evenly into muffin cups (I used about 1/4 cup each). Sprinkle on toppings if you’re using them.
7. Bake 30 minutes until a toothpick comes out clean. Cool and enjoy or freeze them for later (just thaw overnight before you eat them and reheat 45-60 seconds).
Treat your tastebuds and your body to these guilt-free, nutrient-rich oatmeal muffins. They make a great breakfast, snack, or even dessert!