Blueberry Oat Muffins

Besides the 4th of July, July ranks high on my list of favorite months, not for the sultry heat and humidity, but for the abundance of fresh fruits and vegetables. Fruits are my first love, however. I love all kinds of fruit and load my grocery cart with watermelon, cantaloupe, nectarines, plums, peaches, strawberries, and blueberries of course. I eat some kind of fruit, morning, noon, and night.  Besides fruit, I love baking and cooking with fruit.  That's why you see these Blueberry Oat Muffins in the above picture. I just couldn't resist making my favorite Oat muffins with Blueberries this time.

These Blueberry Oat Muffins are full of ripe blueberries, applesauce, oats, and topped with a strawberry.   I found that I have an intolerance to wheat, and the more oats and less flour in a recipe, the better I feel.  They are the perfect breakfast muffin slathered with Peanut Butter along with with the oatmeal and blueberries, a complete meal. These muffins are also dairy free, low fat and sugar, and made with applesauce and coconut oil.  Healthy muffins, but they don't taste like they are.  I try to keep some variety of these muffins in the house at all times for healthy snacking.  What is your favorite fruit to  eat and bake with? Maybe next time, I will try these with fresh peaches.  Get ready for more fruit recipes soon.  Enjoy!

 Blueberry Oat Muffins Adapted from Quaker.com

• 1-1/2  cups rolled oats
• 1-1/4  cups all-purpose flour
• 1  teaspoon baking powder
• 3/4  teaspoon baking soda
• 1  cup unsweetened applesauce
• 1/2  cup fat-free milk  I used almond milk
• 1/2  cup firmly packed brown sugar
• 3  tablespoons vegetable oil  I used coconut oil
• 1  egg white, lightly beaten
• 1 cup fresh blueberries, 12 Strawberry slices, reserved

Directions:

Heat oven to 400°F

Line twelve medium muffin cups with paper baking cups or spray with cooking spray. Spray bottoms only of paper baking cups

Combine oats, flour, baking powder, baking soda and cinnamon in large bowl; mix well. In medium bowl, combine applesauce, milk, sugar, oil and egg white; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over mix.)

Fold in Blueberries.  Top muffins with reserved sliced Strawberries.

Fill muffin cups almost to the top

Bake 20 to 22 minutes or until deep golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

I linked up my recipe to Brandie's The Weekend Potluck #126