Those who know me know I don’t really follow recipes (unless I am canning). Some I follow fairly closely, but most are only used for inspiration. That is kind of the story for these muffins.
One morning several years ago I woke up at 3 AM inspired to make healthy muffins. I know, it even sounds strange to me, but it happened. So, I found this recipe and have made versions of it dozens of times since then. It is–hands down–my favorite recipe. I ALWAYS double it so it lasts a couple weeks (hence pictures show a doubled batch). Now I am sharing it with you; I hope you like it as much as we do.
Surprisingly Yummy Versatile Skinny Muffins
As always, start by preheating your oven to 375 degrees F. I always forget this part and yell at myself later.
Then grease your muffin tins. This makes 12 standard-sized muffins. You can use the cute little liners if you want, but I just spray them down with olive oil in my Misto Oil Sprayer. This is my favorite way to grease anything quickly and easily without the icky canned chemical sprays.
Next, combine the dry ingredients in a large bowl. This is where we start to get creative.
- 1 1/4 cup whole wheat flour–All purpose would work as well or any combination you prefer.
- 1 1/4 cup oats–Quick oats are good, old-fashioned are a bit chewier but still work.
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon–Or pumpkin pie spice, or whatever you like.
Then mix the wet ingredients in a medium bowl.
- 1 cup unsweetened applesauce–Or sweetened any flavor works. I love blueberry muffins with my homemade blueberry applesauce.
- 1/2 cup low-fat buttermilk–Or yogurt (plain, flavored, Greek), or pumpkin puree. I usually use the old substitution of 1/2 Tbsp lemon juice in 1/2 cup milk and let sit 5 minutes.
- 1/2 cup firmly packed brown sugar–I make my own from this recipe
- 2 Tbsp. oil–Any light oil works. I usually use vegetable oil. Coconut oil should also work–let me know if you try it.
- 1 large egg, beaten
- 1 1/2 tsp. vanilla–Or almond extract, or maple, or any extract you want. If you use lemon extract, use a little less.
Mix the wet ingredients in with the dry, just until combined. It should look something like this.
Fold in 1 cup blueberries. Really, any bite-sized fresh or dried fruit would work. Or chocolate chips. Or nuts. Or trail mix. Or any combination you have handy. This time, I used a combination of frozen blueberries and sweetened dried cranberries.
Spoon evenly into 12 muffin cups. They will be mostly full, but that is fine; they do not rise a lot.
Bake 20-22 minutes until slightly browned around the edges. Use your judgment. If they still jiggle, leave them in longer. If they are black, you waited too long.
Cool and enjoy. We keep them in the fridge and take them to work every day. They can also freeze for longer-term storage.
- 1 1/1 cups whole wheat flour
- 1¼ cups oats
- 1 teaspoon baking powder
- 1½ teaspoons baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup unsweetened applesauce
- ½ cup low-fat buttermilk
- ½ cup firmly packed brown sugar
- 2 tablespoons cooking oil
- 1 large egg, beaten
- 1½ teaspoons vanilla extract
- ¾ cup blueberries
- Preheat oven to 375 degrees F.
- Grease or line muffin pans.
- In a large bowl, combine whole wheat flour, oats, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl combine applesauce, buttermilk, brown sugar, oil, egg, and vanilla.
- Mix wet ingredients into dry, then fold in blueberries.
- Divide evenly into 12 muffin cups.
- Bake for 20-22 minutes. Enjoy!