Muffins are a great breakfast food, and even better when they are made a little healthier. I've been on a yogurt & granola kick lately, so I thought I'd switch it up a bit and make some muffins. Plus, they are easy to freeze for a quick grab-and-go breakfast. I definitely don't feel guilty eating these for breakfast!
Low Fat Whole Wheat Blueberry Muffins
Adapted from Recipe Zaar
1 cup whole wheat flour
3/4 cup all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice (I used nutmeg)
1/2 teaspoon salt
1 cup fat-free buttermilk (I used light vanilla yogurt)
2 tablespoons canola oil
2 tablespoons unsweetened applesauce (I used another 2 tablespoons of canola oil)
1 egg, lightly beaten
1 cup fresh blueberries or frozen blueberries
Preheat the oven to 400ºF. Lightly spray a muffin tin with cooking spray.
In a large bowl, combine the flours, brown sugar, baking powder, cinnamon, allspice and salt. In another bowl, whisk together the buttermilk, oil, applesauce and egg. Pour the buttermilk mixture into the dry mixture, stirring until it is just combined (do not over mix). Lightly stir in the blueberries.
Spoon the batter evenly into the prepared muffin cups. Bake until the tops are golden, 20 to 25 minutes. Transfer the pan to a wire rack to cool slightly. Then transfer the muffins to cooling rack. Serve warm.
*If you want to freeze your muffins --> Freeze on baking sheet, then transfer to freezer bag. Reheat in microwave for 30 seconds to 1 minute.