Blueberry, Banana & Apple Oatmeal Muffins
These muffins are super super moist and tasty. Blueberries, bananas and apple really moisten up these muffins, also whole wheat flour, oats and flax seeds add the nutrient and nutty-tangy flavors. They are great for breakfast to start a day!
Yield
24 servingsPrep
15 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup | oats, quick cooking |
|
| 1 | cup | milk, 1% | * |
| ½ | cup | sugar |
|
| ½ | cup | brown sugar |
*
|
| 2 | large | eggs |
|
| 2 |
bananas
very ripe and mashed, about 1/2 cup |
|
|
| ½ | cup | sour cream, light | |
| ½ | cup | applesauce |
|
| 1 ½ | teaspoons | vanilla extract |
|
| 1 | cup | whole-wheat flour |
|
| ½ | cup |
ground flax seed
or wheat germ |
*
|
| 1 | teaspoon | baking soda |
|
| 1 | teaspoon | baking powder |
|
| ¾ | teaspoon | cinnamon |
|
| 1 | teaspoon |
allspice
ground |
|
| 1 | cup |
blueberries
fresh or frozen |
|
| 1 |
apples
cut into 1/2-inch pieces |
|
Directions
Preheat the oven to 350℉ (180℃) F, coat 24 muffin cups with the cooking spray, grease with butter or line with paper cups. Alternatively you can use 12 muffin cups and 1 loaf pan.
Soak the oatmeal in the milk for 25 minutes.
Then add the soaked oatmeal and milk mixture, sugar, eggs, bananas, sour cream, applesauce, and vanilla into a large mixing bowl. Stir until well mixed.
In a medium bowl, add the flours, flax seed, baking soda, baking powder and spices, mix until well combined.
Add the dry ingredients into wet ingredients. Mix until just incorporated. Do not over mix. Fold in blueberries and apple.
Spoon the mixture evenly between 24 muffin cups or 1 muffins cups and 1 loaf pan.
Bake in the preheated oven for about 35 minutes, until a wooden stick inserted into the center comes out almost clean.
Note:
Because there are berries and apples in the muffins, so the stick may have some moisture on it, which doesn't mean the muffins are not done.
Cool the muffins or bread in the pan on a wire rack for about 10 minutes, transfer them onto the wire rack to cool completely; if the bottom still seem too sticky, let cool in the pan longer.
Store in an air-tight container, and they can be frozen very well for up to 2 months.
Comments
I have 2 concerns with how this recipe is presented:
-- It would be good to list ingredients in order of use.
-- The ingredients list calls for 1/2 cup Applesauce, but this ingredient is not listed in the directions. Was the Applesauce a mis-print or, if not, at what point should it be added?
Question: Could sour Whole Milk or Half & Half, be used instead of Light Sour Cream; increasing the combined measurement to 1 & 1/2 cup?
Thanks for your comment. I just edited the recipe, and the ingredients are now in order, much easier to read and follow. Applesauce should be added with all the other liquid ingredients together, and I put it back to the recipe as welI.
I think that you can certainly use sour whole milk or half & half to replace light sour cream. But 1 1/2 cups sounds like a lot, I would suggest 1 cup, and you might need to eliminate the applesauce altogether. Otherwise it might be too much liquid.
Hope this helps. Please do let us know that how your muffins come out. Enjoy! Happy Baking :)