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Blueberry, Banana and Apple Oatmeal Muffins

 
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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

servings

Prep

15

min

Cook

35

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

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

Meanwhile get the other ingredients ready.
Here are all the wet ingredients you need including the soaked oats in the milk.

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.

First measure 1 cup of each quick-cooking oats and 1 cup of milk.
Add the oats into a medium bowl, pour the milk in.

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.

Peel the bananas, tear them into pieces, and add into a large mixing bowl.
Using a potato masher or fork mash the bananas.
Pour the well-beaten eggs.
Then pour the applesauce in.
Then pour the applesauce in.
and finally the vanilla extract.

In a medium bowl, add the flours, flax seed, baking soda, baking powder and spices, mix until well combined.

Start from the dry ingredients.
Mix until well combined.

Add the dry ingredients into wet ingredients. Mix until just incorporated. Do not over mix. Fold in blueberries and apple.

Add the fresh or frozen blueberries.
Add the apple pieces.

Spoon the mixture evenly between 24 muffin cups or 1 muffins cups and 1 loaf pan.

or into prepared loaf pan.
Spoon the batter into prepared muffin pan.

Bake in the preheated oven for about 35 minutes, until a wooden stick inserted into the center comes out almost clean.

This is how the bread comes out.
Bake in a preheated 350 degrees F oven for about 35 minutes,

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.

Very moist. Here I turned my bread up-side down as well, then we can really see the blueberries.
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.

Store in an air-tight container, and they can be frozen very well for up to 2 months.

They are great breakfast to start your day.
Tear the muffin into the half, and now we can see the beautiful chunks of apples and blueberries.

 

* not incl. in nutrient facts

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Comments

, United States
 over 2 years ago

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 :)

happyzhangbo
Toronto , Ontario, Canada
 over 2 years ago

Nutrition Facts

Serving Size 47g (1.7 oz)
Amount per Serving
Calories 6917% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 31mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 5%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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