I have to admit, I'm one of "those" people who don't eat breakfast. I know, so shameful. The main reason is because I really dislike breakfast foods, as I've said before. Eggs, pancakes, waffles, yogurt; yuck. However, when I came across these Muffins on the Two Peas and Their Pod blog, I decided that I'd like to try them out. I have been making a very strong effort to eat healthy lately (to improve my lifestyle and because I've got a beachy vacation in the near future!) and I know that breakfast is a very important meal.
These are really good! They have a wonderful flavor and don't taste healthy even though they are! I followed most of the modifications that Maria of Two Peas and their Pod made, and also added slivered Almonds which adds some wonderful texture to the muffin! Enjoy!
Adapted from Two Peas and Their Pod
Originally from Joy the Baker
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk (I didn't have any buttermilk so I mixed 1/2 tbsp white vinegar with 1/2 cup skim milk)
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
1 tsp. vanilla
1/4 tsp. almond extract
3/4 cup blueberries, fresh or frozen (I used 1 cup)
Handful of slivered Almonds
Preheat oven to 375 degrees.
Line a muffin tin with paper cases or spray with nonstick cooking spray.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil, egg, and extracts. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in berries and Almonds. Fill muffin cups 2/3 full. I got 20 muffins that were on the small side.
Bake for 16-18 minutes.Cool on rack. They also freeze very well!