Oatmeal Blueberry Applesauce Muffins

I for one sometimes need a little lightening up especially after making two different kinds of cake in the past month. So when the guilt is running a little high, I turn to a muffin like this for breakfast.  They are light, moist, and packed with flavor…things one wouldn’t necessarily expect from a muffin containing whole wheat flour and applesauce.  But these muffins will surprise you.  They certainly surprised both of us and we fell in love with them.  I know I’ve said before here that I’ve found my go-to blueberry muffin recipe but now there’s some competition, especially since these are only 4 WW Points!

Oatmeal Blueberry Applesauce Muffins

source: adapted from Joy the Baker

• 1 1/4 cups whole wheat flour
• 1 1/4 cups old-fashioned oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 tsp cinnamon
• 3/4 cup unsweetened applesauce
• 1/2 cup low-fat buttermilk
• 1/2 cup firmly packed brown sugar
• 2 tbsp canola oil
• 1 large egg, lightly beaten
• 1 cup blueberries (fresh are highly recommended)

1. Preheat oven to 375 degrees.
2. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
3. In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
4. Bake for 16-18 minutes.

Yields 12-15 muffins.