I’ve had my Impatient Pants on for the last week. Actually, they prefer to be called Impatient Slacks. They take themselves pretty seriously.
See, I have plans for 2009.
I put on my Impatient Pants and wrote every single one of those well crafted plans down.
Some of those plans are pure Joy the Baker silliness. Take, for example, task number thirty two: learn a new Michael Jackson dance move. This is not to be outdone by task number thirty seven: make a friendship bracelet for all of my friends.
Those are plans that my Impatient Pants can get behind… they do like to have a good time.
When it’s time to get down to business my Impatient Pants can work a number on my brain. Task number one is to grow Joy the Baker into a confetti spouting, money making, baking extravaganza, which directly leads into task number three: move up to the bay area to be closer to people that I adore (the orange on the right… don’t get it twisted) . Incidentally, task number two? Eat more brownies… obviously.
Brownies aside, I’m totally impatient these days. I can barely stand myself! These big tasks aren’t just going to happen overnight though. It’s a journey, right?
The solution to my current impatience seems pretty simple. Take a deep breath, throw my Impatient Pants in the hamper, sit down, shut up and eat a muffin.
While I’m at it, I might just enjoy my life exactly as it is right now. Even if it’s not precisely where I want it to be at the moment, I’m going to remind myself that I’m living the good life. Muffins: low fat, whole grain muffins make that life even better. Fact.
Oatmeal Blueberry Applesauce Muffins
These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat filled and fruit studded. Dreamy!
Makes 12-15 muffins
- 1 1/4 cups whole wheat flour
- 1 1/4 cups oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup unsweetened applesauce
- 1/2 cup low-fat buttermilk
- 1/2 cup firmly packed brown sugar
- 2 tbsp canola oil (I used the almond oil I had on hand)
- 1 large egg, lightly beaten
- 3/4 cup blueberries (fresh or frozen)
Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes.
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I made these this weekend for a small brunch….soooo good!
I made these muffins today and they are truly amazing! I’m having trouble not eating them all in one sitting… Thanks for posting this! And everything else you make – it all looks delicious and inspires me to bake more!
Made these yesterday and blogged about them for good measure! http://ilovethekitchen.blogspot.com/2009/02/muffin-top.html
Just made these this morning and heard lots of “Mmmmmm.. nom nom nom”
I punched this into Recipecal
Values for one serving
Energy 180.322 Cal
Protein 5.174 g
Fats 3.858 g
Polyunsaturates 1.234 g
Monosaturates 1.793 g
Saturates 0.467 g
Cholesterol 0.408 mg
Carbohydrates 32.875 g
and 3.8 grams fiber
These are great!!!! I have tried many blueberry recipes over the years and these are my favorite so far. My husband like them a lot too. I followed the recipe exactly but put them in the large muffins. It made 6 and I cooked about 22 minutes. Perfect!!
Just made these and enjoyed one straight out of the oven with a glass of milk. Perfection! A friend just introduced me to your site recently, and I adore it! Can’t wait to try other recipes.
I have made these twice already. They’re amazingly good. I’ve gotten into the habit of sticking one in my purse on my way out in the morning. That way, around 4 PM when I start feeling ravenous at work, I have a nice healthy snack with me and I don’t have to scrounge for cookies.
I forgot to mention that the second time I made these, I added in a mashed up ripe banana. They were even more moist and delish!
I made these with fresh cranberries and walnuts and replaced the sugar with turbinado sugar. I also tried shredded zucchini in place of the applesauce, and it worked just as well… applesauce is a better flavor for these though…
I made them today with my picky toddler and substituted the applesauce for about 3/4 cup of banana (didn’t have any applesauce). I also added in some almond meal for a protein boost. Delish!
I made these but modified slightly:)
I used quinoa flour which gave them a nutty flavour, I used a cup and a half of applesauce, added a banana and ditched the sugar. They were yummy still, i’m sure yummier with the sugar but I’m trying to cut that out when I can. Thanks for this recipe AND all the others that are so delicious looking! I can’t wait to make more of your creations!
I love your site!
I made these and everyone loved them!
I didn’t have buttermilk but substituted vanilla yogurt as some previously stated. They were very nice and moist. Please post more healthy oatmeal or wheat flour based recepes, we are always looking for healthy breakfast alternatives!
I have made four batches of these to date and the family LOVES THEM! The little two year old now demands muffins for his snack!!
I made these muffins for breakfast today & they were so good! It was a great way to start the day!
This was the first recipe I’ve tried on here and they’re quite good! I plan to make them again. I look forward to trying more recipes on here. Keep up the good work!
I made these last night, and I’ve eaten 3 since then. They’re perfect for breakfast and soooooo good!
These came out of the oven 5 minutes ago – delicious, thanks for the recipe :)
I made these muffins last night and they were wonderful! These are one of the few muffin recipes out there that doesn’t use butter. I have a general question along that line – when is it okay to replace butter in a muffin recipe by vegetable oil? Thanks very much for sharing such great recipes. I always enjoy browsing your blog (esp when I am hungry and looking for recipes/baking ideas)
With a few healthy tweaking of my own…I love this recipe. I substituted a few things: freshly pureed applesauce, Coach’s Oats, flax seed (powder) for egg, sour milk (milk & lemon) instead of buttermilk, Extra Virgin Olive Oil for canola oil. Next batch, I’m gonna experiment with substituting honey for brown sugar and adding more applesauce to substitute the oil.
I love you web Joy, keep up the great work!
These were WONDERFUL! My children, age 1 and 4, loved them. Making them again right now… Thanks!
Love the recipe! I substituted greek yogurt instead of buttermilk, honey instead of sugar, one banana instead of applesauce, added a tbsp of flax seed powder and sprinkled some walnuts on top. Divine! Can’t stop eating them!
Wow. just made these and my dad, who loves health food, liked them! I am in a definate search for “go to delicious recipes” And this just might fit for my healthy blueberry muffin catagory (I do still need one for a buttery one!) Mine just came out a little flat but perhaps i did not put in as much as needed into the cups because i made delicious mini versions too. Overall a good recipe considering it only has 2 tablespoons of oil :D
These muffins are amazing! I have also substituted chopped apples for the blueberries! Yummmm!
Love your site! Made these muffins tonight and they were great! Nice and moist and slightly chewy. I had homemade applesauce with some honey and cinnamon in it so I omitted the cinnamon. I was out of whole wheat flour so I used 1 cup white and 1/4 cup wheat germ. I also used huckleberries instead of blueberries (kind of fun since both the apples-for the applesauce- and the huckleberries we picked wild out in the forest! :0) Anyway these slight changes probably didn’t affect the results and even if they did the muffins are still fantastic! Thanks for the recipe!
~Laurie
These oatmeal blueberry applesauce muffins are fantastic and soooooooooooooo good!!!! I used quick oats, left out the salt as my husband is on a low salt diet and subsituted water for the low fat buttermilk and added 1/4 cup crushed walnuts. Also used olive oil instead of canola oil. They were very moist and wonderful!
http://untilwednesdaycalls.blogspot.com/2010/02/how-to-baking-with-toddlers.html
I would like to thank Joy the Baker for the very delicious Oatmeal Blueberry Applesauce Muffin recipe. They were awesome.
Thank you SO much for this recipe! The muffins were delicious!
I love your site! You inspire me to cook more! :)
I’ve been reading your blog for over a year now, and it’s so neat to go back to old posts like this one and see how much your writing has changed. You’ve been great fun to read all along, but I love how confident you are now to just be you. Thank you for the inspiration you bring – both in food and in life :)
They’re in the oven now. I used coconut oil instead of canola. I added a little cardamom too. I can’t wait!
Hi Joy! I’m newly intolerant to sugar and have started a blog featuring how I work around this intolerance. Tonight, I made an altered version of your muffins (and linked back to you, of course!). I added nutmeg and made a few substitutions/ changes (most importantly the use of honey instead of brown sugar). Check it out! And thank you so much for the inspiration. :)
http://kaitlinwithhoney.wordpress.com/2010/07/03/a-night-in/
Hi Joy,
I tried this recipe and it turned out really good. I also altered this recipe and made Strawberry Banana Oatmeal Muffins, turned out good. Thank you!! Love your site and all.. :-)
-Honey!
They just came out of the oven. So good!
jtb,
how would you feel about making this batter and freezing it for use in say a couple days? i’ve frozen scone batter, cookie batter and even certain doughs…but never muffin batter.
thanks,
r
p.s. i did a test batch last night…extra good with thick slice of cold butter. i’m just sayin…
Hi! I’m making these in Tokyo, Japan, and perhaps due to my crummy ol’ microwave oven, it came out too doughy :’( I baked them for 17 min first, and they were still runny, so I tried for another 5, another 5 again, and now for another 10. I followed everything exactly. What did I do wrong??? Don’t want to dissapont hubby, and your site looks amazing so I want to figure out what happened. Is it because of the oven? The silicone muffin cups? (muffin tins do not fit in tiny Japanese oven/microwaves. ) Should I reduce the paplesauce next time? There’s absolutely no fluff to it. Help!!
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