Whole Wheat Blueberry and Oats Eggless Muffins

Eating Oatmeal for breakfast is our everyday ritual, except for the weekends.

My hubby is really fond of oatmeal.. me.. well not so much.. but due to all the awesome benefits I still also eat them. This time I wanted to put all the goodness of the bowl of oats in a muffin for a change and here is what I came up with. Packed with oats, whole wheat flour, wheat germ, no butter, these light and flavorful muffins are ideal for breakfast and perfect to kick start your day.

Ingredients:

Quick oats ....................................... 3/4 cup

Atta/ Whole wheat flour ...................... 1 1/4 cups

Buttermilk ....................................... 1/2cup

Milk ............................................... 1/4 cup

Apple sauce  ..................................... 4 oz

Oil ................................................ 1/4 cup (I use Canola)

Lemon zest ...................................... 1/4 tsp

Wheat germ ..................................... 2 tbsp

Light Brown sugar ............................... 5-6 tbsp

Vanilla extract ................................... 1/4 tsp

Baking powder .................................. 2 tsp.

Baking soda ...................................... 1/2 tsp

Salt ............................................... 1/4 tsp

Cinnamon powder .............................  1/2 tsp

Fresh or Frozen Blueberries .................. 1 1/4 cups

Method:

1. Heat oven to 400ºF. Lightly spray twelve medium muffin cups with cooking spray.

2. In medium bowl, combine oats and buttermilk and applesauce, mix well. Let it stand for 2-3 min. Stir in oil, vanilla and lemon zest until properly mixed.

3. In another large bowl, combine flour, wheat germ, sugar, baking powder, baking soda and salt, mix well. Add oat mixture and mix until there is no dry flour left. (Do not over-mix). Gently stir in berries.

4. Fill muffin cups almost 3/4 full. Bake 20-25 minutes or until golden brown. Cool muffins in pan on wire rack 10 minutes, remove from pan. Serve warm. ENJOY!

Notes:

If using frozen blueberries, use without thawing to avoid discoloring the batter.

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