Low-Fat Oatmeal Blueberry Applesauce Muffins

We’re dieting. I’m not a big fan of that word. Just because it implies something it shouldn’t. We are watching what we eat. Actually for once I’m not included in that “we”. It’s just my husband and that’s strange because it’s usually me pulling him over to the “watch we eat” side. He’s also started exercising????? Don’t get me wrong I’m extremely happy about this. It’s just a major role reversal for us!

I’m just not feeling it. Probably because I just had a baby and it’s almost Easter which for me means that Cadbury eggs are everywhere! Being from England it’s the only Cadbury chocolate readily accesible so I’ll take it. One a day please!

So hubby is watching what he’s eating so I’ve decided to bake something scrummy for us to munch on and maybe I’ll get the “let’s watch what we are eating” bug.

I stole this recipe from the craving chronicles and as I was baking it hubs added up the calorie content. I did modify it a bit.

I used nonfat milk and vinegar to make my buttermilk. I didn’t know you could do that but apparently you can. Use 5cc of white vinegar to 1 cup of milk and let it stand for 5 minutes.   I used nonfat milk

Vegetable oil instead of canola oil (it’s just what I had in the cupboard)

Half white flour and half wheat flour. I also used organic rolled oats instead of the steel cut oats.

Low-Fat Oatmeal Blueberry Applesauce Muffins
Originally Adapted from Joy the Baker
Makes 12 muffins

Any oats will work, but use old fashioned or steel cut oats for a heartier texture. Made with whole grains and very little fat, these muffins are a guilt free breakfast treat! Go ahead, eat a second one – they’re good for you 🙂

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
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat or non-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Preheat oven to 375°F.

Line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray. If you plan on eating them straight out of the oven, give the liners a spritz of cooking spray so the muffins won’t stick.

In a large bowl whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Combine applesauce, buttermilk, sugar, oil and egg in a medium bowl. Make a well in dry ingredients and add applesauce mixture, stirring until just moist. (Don’t over mix them! The batter will be thicker than your average muffin batter.) Carefully fold in blueberries.

Spoon the batter into muffin cups. Bake at 375°F for 16-18 minutes.

I also used fresh blueberries and I used the whole little plastic container thingy. I think it was the 6 oz size.


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Here’s the cutest taste tester of all, she ate all of it. They were pretty good. I think I could eat a few at one sitting. Which sort of defeats the purpose but it’s better than a few Cadbury Eggs in one sitting, which I’ve been known to do.

Calorie Breakdown, 159 per muffin

Not bad but it’s still not as good as a Cadbury Egg at only 150 calories per egg.


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