Breakfast is a little brighter with this blueberry SuperFood muffin recipe. Full of great stuff, it’s both super yummy and good for you, too.
Yield: 6 Jumbo (4 oz.) or 12 Regular (2.5 oz.) Muffins
1/2 cup unsweetened applesauce
1/2 cup plain non-fat yogurt
2 large egg whites
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup
1/2 cup whole wheat flour
1/2 cup unbleached all purpose flour
1 cup old fashioned oats
1tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup dried fruit such as blueberries or cherries
½ cup chopped walnuts
1½ cups fresh or frozen blueberries
Preheat oven to 400º.
Place muffin liners/papers in pan. Set aside.
Mix applesauce, yogurt, egg, vanilla and maple syrup together in large bowl until smooth.
Mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together. Add blueberries so that they are coated with dry ingredients. This will keep the blueberries evenly distributed through the batter.
Add dry mixture to wet ingredients and mix gently, just until dry ingredients are moistened.
Divide batter among 6 jumbo muffin cups. Bake for 25 minutes or until tops are dry and golden. Turn onto wire rack. Cool and enjoy! osimage}