Ingredients
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1/4 cup unsweetened applesauce
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1/4 cup butter or 1/4 cup margarine, softened
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1/2 cup plain low-fat yogurt
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2 large egg whites
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2 tablespoons pure maple syrup
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1/2 cup whole wheat flour
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1/2 cup unbleached all-purpose flour
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1 cup old fashioned oats
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2 tablespoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/4 cup dried fruit (such as blueberries or cherries)
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1/2 cup chopped walnuts
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1 1/2 cups blueberries (fresh or frozen)
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1 large egg
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1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 400ºF.
- Place muffin liners/papers in muffin pan; set aside. This recipe will make 6 jumbo muffins or 12 regular-sized muffins.
- Mix applesauce, butter, yogurt, egg, vanilla and maple syrup together in large bowl until smooth; set aside.
- In separate bowl, mix whole wheat flour, all purpose flour, oats, baking powder, baking soda, dried fruit, walnuts and cinnamon together.
- Mix in the blueberries so that they are coated with dry ingredients (this will keep the blueberries evenly distributed through the batter).
- Gently fold dry mixture into wet ingredients until just moistened.
- Divide batter among muffin cups. Bake for 25 minutes, or until tops are dry and golden.
- Turn onto wire rack. Cool and enjoy!